After nearly 10 years of being in Texas post-college (I’m not factoring in the college years since I mainly ate at Blimpie and Taco Bell), I still hadn’t found a store bought salsa that I liked. Numerous restaurants serve up a tasty offering (I particularly like Luna de Noche’s… anyone have their recipe?), but the countless brands sold in grocery stores just haven’t worked for me.
So… I’ve been working on my own recipe. The third generation version is tasty, so I thought I would go ahead and post it. The “chop chop” in the recipe name refers to the manual dicing with a knife and processing in a food processor. Those are the two main activities involved in the preparation, which was one of my main concerns in creating the recipe. That’s also why I’m not using fresh tomatoes… you’d have to boil them or something and remove the skins. Too much work!
Jay’s Chop Chop Salsa
24 oz. can whole peeled tomatoes
1 diced fresh jalapeno (remove the seeds for more mild taste)
1 diced fresh green chili pepper (hot or mild to taste)
1/3 cup diced fresh onion
2 crushed fresh garlic cloves
2/3 cup chopped fresh cilantro
1/4 tsp. salt
1 tsp. cumin
1/2 tsp. sugar
Put the tomato, garlic, salt, cumin, and sugar in a food processor. Cut the lime in half and squeeze both halves into the processor. Process thoroughly. Add the jalapeno, chili pepper, onion, and cilantro. Process until the consistency looks appetizing. Place in covered container and chill. A couple of hours of chilling will help the flavors to develop. Serve with your favorite thin corn tortilla chips… or, if you want to use the best chip in the world, go with El Milagro.