Salsa
What does every Tex-Mex joint in Texas claim to have? The best salsa or guacamole in the world using their ‘world famous’ super secret salsa recipe. To me, There are really only two types of salsa that I eat frequently and enjoy – tomato (red) and tomatillo (green). This is the recipe for the fresh tomato salsa and is about as easy as chopping everything up, tossing into a bowl, and eating with chips or atop a taco.
A fresh salsa made with simple ingredients. The level of heat can be adjusted by the type of peppers you use. From mildest to spiciest peppers I've used for this salsa: Bell < Anaheim < Jalapeno < Serrano < Habanero < Ghost. I strongly recommend against using Ghost peppers unless you understand the risks and proper handling of using such a spicy pepper.
- 8 roma tomatoes diced
- 2 cloves garlic minced
- 1 pepper, your choice of heat seeded, minced
- 1 lime juiced
- 1 tsp olive oil
- 1/2 cup cilantro chopped
- 1/2 red onion finely diced
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp salt
(Optional) If roasting tomatoes, lightly coat the tomatoes with oil and broil directly under the broiler for a few minutes on each side until slightly charred. No more than 10 minutes total.
Dice, mince, chop, and juice all ingredients.
Mix all ingredients in a bowl.
(Optional) Pulse ingredients into your desired consistency using a blender, food processor, or hand blender.
Cover and let sit for at least an hour before serving so flavors can get happy.
Serve with chips, tequila, margaritas, or all of the above.
Rating added.