Salsa as a table dip was first popularized by Mexican restaurants in the United States in the 1980s. Most people think of a Mexican-style tomato-based salsa when they see the word, especially the chunky tomato-and-chili-based Pico de Gallo and Salsa Verde. However, salsa means ‘any kind of sauce’ in Spanish which would explain why sweet salsas have come on the scene more recently combining fruits with peppers as well as other savory salsas with other ingredients.
But all salsas have something in common. They are easy to make, delicious and add another dimension to the food they are complementing. This recipe is the more traditional Mexican-style recipe and so much better than any jar you will find on the supermarket shelf. And you have complete control over the heat element. Here is how I make it.
Into a blender put 1 whole Jalapeno (I cut both ends off), 1 bunch of green onions (I cut them into thirds), ½ bunch of cilantro, 28 ounce can of whole tomatoes (like Hunts), 1 teaspoon of salt, the juice of a whole lemon and as much crushed red pepper as you like (I usually use 1 teaspoon). You can also add ½ of a Habanero if you want but that is a bit too hot for my taste. Puree until it is all mixed together, pour into a container with a lid and let sit in the refrigerator for a couple of hours.
I usually have most of these ingredients on hand and can throw the salsa together in no time. And it is so adaptable; you can add chili powder, cumin, garlic – whatever you like. But I like it just as it is. Enjoy!
Sounds yummy! With a whole jalapeno, with seeds in, I’m assuming this is moderately to upwards of ‘hey there!’ spicey?