People throughout the North and South American continents love salsa. Which might be an understatement!
And, every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños.
The beauty is: many of us can grow all the ingredients right in our own backyard — with the exception of limes and salt. Serve with guacamole to add a southwest flare to any meal. (Or here's a fermented guacamole.)
Texas Style Salsa
This recipe creates a mild salsa, and my 2 year old will eat his fair share. Want to kick it up a notch? Use 2 jalapenos.
- 5 cups diced tomatoes
- 1/2 onion, finely chopped
- 1 jalapeno, de-seeded, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon real salt
Makes 1 quart.
Combine all ingredients and stir well. Place half of the salsa mixture into a blender and blend on low for 10 to 15 seconds. Combine the blended and chopped salsa together in a quart jar. Let sit for 4 hours in the fridge to meld the flavors together. Then devour!
What's your kind of salsa? What part of the world does it originate?
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