Some time ago, I posted an entry regarding my attempts at creating a salsa recipe (emphasis on “attempts”). Since then, I’ve had some real success, based largely on a contribution via a comment to one of those previous entries. Here’s where I’m at…
1 28 oz. can of whole peeled tomatoes
1 1/2 teaspoons of salt
1 tablespoon of granulated garlic
1 tablespoon of crushed red pepper
1/2 teaspoon of black pepper
1 1/2 teaspoons of vegetable oil
1 1/2 bunches of cilantro
1 lime (use the juice only)
Cook jalapeno(s) in boiling water until tender (perhaps 2 minutes with a steady boil), then drain. Use 1 small jalapeno with the seeds removed for mild heat, 2 whole jalapenos for intense heat. Add all the ingredients but the cilantro in a food processor and process to smooth consistency. Add cilantro and process to desired consistency.
Note: If you use “no salt added” tomatoes, you may need to add more salt.
3 Replies to “Jay’s Green Salsa”
Love the new pictures! And your salsa is excellent, though I tend to favor the “less heat” version.
I would be totally with the “less-heat” version of this! Have you ever tried those green tomatillos in a salsa batch? Mark makes a really good salsa with those and poblano peppers that has a pleasantly and refreshingly mild taste. I think he got it from Greg Hewlett (or else he made it up himself…what do I know?!). The kids eat the tomatillo kind of salsa. Just thought I would alert you of another option!
Unfortunately, it turns out I’m quite the failure with tomatillos. I made a batch of salsa using them, and it was not simply bad, it was inedible. I beat a hasty retreat to tomatoes…