La Salsa!

Salsa is a regular staple in my refrigerator. Since my husband and I both grew up in Southern California, we’ve tasted some mighty fine salsas in our time. Years ago when we moved to one income, I realized that I couldn’t spend $4-6 every week on fresh salsa from the store. Nor could I continue to buy hothouse tomatoes all year long. So, I devised a reasonable substitute. Now, it’s not as good as a pico de gallo made with fresh-from-the-garden tomatoes. But, it’s a good, inexpensive alternative to the canned or jarred variety. (And in light of recent tomato problems, we’ll be making our salsa from homegrown or canned tomatoes for awhile.)

If the dads in your life enjoy spicy foods, this may be a good one to put on the table Sunday.

OR, make a big batch (double the ingredients) and deliver it in a jar tied with a “manly” bow accompanied by a large bag of chips.

You will need:
1 can diced tomatoes
1 bunch of cilantro
1 serrano pepper (use jalapeno if you prefer less heat)
1 clove garlic
a few squirts lime juice
salt and pepper to taste
one small sweet onion, finely chopped

I make this in my Magic Bullet, but you can prepare it in a food processor, blender, or just in a bowl if you don’t mind lots of chopping. In blender place half to two-thirds the can of tomatoes.

Then add a handful of cilantro leaves. Rinse and pat them dry first.

Store the rest of your cilantro like this, with a plastic bag over the leaves, in the refrigerator. It will last for weeks this way!

Add one serrano chile, chopped in a few chunks.

Add garlic and blend until the chunkiness you desire.

Add extra tomatoes, lime juice, salt and pepper, and onion. Serve chilled.

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