Wednesday, August 1, 2012


Here is one more use for those wonderful Kentucky tomatoes.  You can never have too much salsa, IMHO.  Traditionally, the modern meaning of salsa is the spicy, tomato-based sauce associated with Mexican cuisine.  You would assume that this would be salsa roja, since it is red, due to the tomato base.  But in true Mexican cuisine, salsa roja is made with cooked tomatoes.  Therefore, even though this is not coarsely chopped, it falls more into the category of pico de gallo.  But because this sometimes causes confusion, I still call it salsa.  Call it anything you like; it's still good.  

Originally, this would have been made with a mortar and pestle, but most people today use a blender or food processor.  This recipe is for a medium level of heat; if you want more, leave the seeds in and even use more jalapeño, if you like.  If you want a really mild salsa, omit the the jalapeño altogether.


3 tomatoes
2 onions
5 cloves garlic
1/2 jalapeño, seeds removed
2 Tbsp cilantro
2 tsp Kosher salt
1 tsp freshly ground pepper
2 tsp lime juice

Combine all ingredients in food processor.  Mix until tomatoes are smooth, and onions are very small pieces.  Refrigerate.

music to cook by

Tito Puente - Oye Como Va

Until next time, Happy Cooking!  : )

"By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'..."
— Gary Larson, The Far Side, humorist


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