Since this is my final recipe of my mini-series on good homemade Mexican food, I had to end with salsa. Really I should have begun with salsa, because really good salsa is the first thing I look forward to when we I go out for Mexican food. That and warm really fresh tortilla chips. Actually, if the tortilla chips are lovely and the salsa is flavorful, I could make a meal on the chips and salsa alone. But all too often the chips are stale and the salsa is at best mediocre. (Actually, I’m kind of picky about my salsa. It can’t be too runny, or have the consistency of Pico de Gallo (although I love a good Pico de Gallo as a garnish). I want my salsa to be a happy blend of saucy and chunky. I know, picky, picky, picky! So when daughter Paula served us this sauce one evening, I thought it was the best non-restaurant salsa I had ever tasted. Please feel free to add more “heat” if you like a spicier sauce. I personally have a great deal of respect for plants containing capsicum and tend to give them wide berth. (I have this thing about not wanting to hurt myself, and too much capsicum definitely burns my mouth, sensitive flower that I am.) So regardless of whether you enjoy your salsa mild, medium or crazy hot, this is a simple recipe easily adapted to your own personal level of heat tolerance. Serve salsa drizzled over your favorite Mexican dish or with warmed *Juanita’s tortilla chips. A nice cold beer or one of Mr. C.s famous Margaritas would also be nice when you serve this salsa. Thanks again Paula for this wonderful recipe. Love you!
- 1 (15-oz.) can tomato sauce
- 3-4 cloves garlic
- 1 fresh jalapeño, seeded (or more to taste)
- ¼ tsp. crushed red pepper flakes (or more to taste)
- ¾ tsp. kosher salt
- freshly ground black pepper
- 4 large tomatoes, finely chopped
- ½ lg. onion, finely chopped
- 1/2 c. loosely packed parsley leaves, finely chopped
- 1 c. loosely packed cilantro, finely chopped
- 1-2 tsp. dried oregano
- juice of 1 lime
Combine the tomato sauce, garlic, jalapeño, crushed red pepper flakes, salt, and pepper in a blender or food processor. Whirl until well blended. Pour into a bowl; add finely chopped tomatoes, onion, parsley, cilantro, oregano (start with 1 teaspoon), and lime juice. Adjust seasonings. Refrigerate for at least 4 hours, preferably over night. Bring to room temperature before serving.
*Juanita’s Tortilla Chips are made in Hood River, Oregon. They are the best tortilla chips I have ever found in a grocery store.