A How-To Recipe for 5-Minute Salsa
So, you want to make some salsa.
Here's what you'll need:
A little salt (I use Kosher), black pepper (grind it, baby), juice of a lime (or, you know, a couple splashes out of the bottle), cilantro, garlic, canned tomatoes with jalepeno, tomatoes (I use 3 Roma tomatoes per batch), and onion (pre-diced makes my world go 'round).
First thing to do, cut up those tomatoes. I cut them into half, then in half again, and in half again. Sometimes I'm lazy and I only cut them in half and in half again. It really doesn't matter.
By the way, this is all getting dumped into your food processor. Your what? You have one, it's just in the back of your cupboard. Go get it.
Now add onion.
About 1/2 of a medium onion should do it. Diced. Or, if you hate chopping onion and your store has the awesome pre-chopped stuff, about 2/3 of a container. I forgot to look and see how much is in one of these containers. Maybe a cup? So less than a cup of onion.
Pulse it. Three or four or 10 times. You want to get the tomatoes and onion pretty broken down.
A hefty plop of minced garlic, three turds of cilantro (I use stuff that comes in a tube and it looks like goose shit, no joke), juice of a lime, a sprinkle of salt (you don't need a lot - remember, there's a lot of salt on those tortilla chips), and grind away on the black pepper. I usually do 16 to 20 twists on my little McCormack grinder. Whatever floats your boat, though.
Pulse this to mix with the tomato and onion.
Open that can of tomatoes and drain some of the juice.
Dump that into the food processor.
Some canned tomatoes with jalepenos are hot. Some are mild. Some are really just off the chart bad. We like the canned stuff from Raley's best, but Ro*Tel works, too.
And pulse, baby, pulse.
Pour your results into a bowl.
There you have it - my 5-minute salsa. Not chunky, just the way I like it.
In addition to eating with chips or crackers (desperate times, my friend), it goes really well on breakfast burritos.
Here's what you'll need:
A little salt (I use Kosher), black pepper (grind it, baby), juice of a lime (or, you know, a couple splashes out of the bottle), cilantro, garlic, canned tomatoes with jalepeno, tomatoes (I use 3 Roma tomatoes per batch), and onion (pre-diced makes my world go 'round).
First thing to do, cut up those tomatoes. I cut them into half, then in half again, and in half again. Sometimes I'm lazy and I only cut them in half and in half again. It really doesn't matter.
By the way, this is all getting dumped into your food processor. Your what? You have one, it's just in the back of your cupboard. Go get it.
Now add onion.
About 1/2 of a medium onion should do it. Diced. Or, if you hate chopping onion and your store has the awesome pre-chopped stuff, about 2/3 of a container. I forgot to look and see how much is in one of these containers. Maybe a cup? So less than a cup of onion.
Pulse it. Three or four or 10 times. You want to get the tomatoes and onion pretty broken down.
A hefty plop of minced garlic, three turds of cilantro (I use stuff that comes in a tube and it looks like goose shit, no joke), juice of a lime, a sprinkle of salt (you don't need a lot - remember, there's a lot of salt on those tortilla chips), and grind away on the black pepper. I usually do 16 to 20 twists on my little McCormack grinder. Whatever floats your boat, though.
Pulse this to mix with the tomato and onion.
Open that can of tomatoes and drain some of the juice.
Dump that into the food processor.
Some canned tomatoes with jalepenos are hot. Some are mild. Some are really just off the chart bad. We like the canned stuff from Raley's best, but Ro*Tel works, too.
And pulse, baby, pulse.
Pour your results into a bowl.
There you have it - my 5-minute salsa. Not chunky, just the way I like it.
In addition to eating with chips or crackers (desperate times, my friend), it goes really well on breakfast burritos.