Favorite Salsa

I always have a hard time getting back into the swing of things after vacation or a mission trip. Last week was a good example {Sorry}....

One of the best things for me is to go back to the basics of taking care. I love to get back on a menu routine full of cooking and baking; it feels like home and I've been doing that this week.

This recipe is my son's favorite thing I make (closely followed by my Chocolate Chip Cookies). So I took a few pictures this morning while whirling all these makings in the blender and thought I would share.

This recipe came out of this cookbook, which is one of my favorites, from the Austin Junior Service League. The opening chapter is Mexican food.  I've changed up the salsa recipe pretty drastically to fit what my family likes, but it still makes me happy to read it here....

So this is how I make our Favorite Salsa. It starts with canned tomatoes (you could use fresh - blanched and peeled, I've made it that way but my family likes the canned better and it's easier). I think this recipe is the perfect blend of easy convenient "done for you already" and fresh ingredients. The original recipe called for jalapeno slices from a jar along with fresh Serrano peppers. I made it that way for years, but have found that using fresh jalapeno peppers is the way to go for us.  I use 2 jalapeno peppers.  I cut them in half and clean the seeds and membranes out of 1 1/2 of them.  That makes the right mild heat for my family. 

Jalapeno peppers vary, every time I buy them they are a different "heat" level.  I would encourage you to save the inside guts of the jalapenos and add them in if your salsa isn't hot enough after you've blended it all up. Keep in mind also that the salsa gets a little bit hotter (and better) as it sits in the fridge waiting for you to eat it. I learned this the hard way....more than once. So it's up to you, experiment with your favorite combination until the flavor is what you like.

Here's what I do - I rough chop (very rough, like almost in quarters) half of a medium-sized white onion, 2 jalapeno peppers (all but one half seeded), and 1 small handful of fresh cilantro. I also cut a lime in half so that I can juice it into the blender.

Then I pour a large can of whole tomatoes into my blender, top it with the peppers, onions, cilantro, squeeze in the lime juice, and add the seasonings.

Right before I start whirring it all together I add some garlic.....this was not a part of the original recipe but it's a must for me. You can 2-3 fresh cloves or 1 heaping teaspoon of pre-minced. I'm a cheater.

This recipe is where I first was introduced to my friend cumin. Along with cilantro it makes this salsa perfect. I'm a fan. Blend it all up - as smooth or chunky as you like it and taste....add heat or salt as needed. Pour it into a jar or other container and let it sit in the fridge for several hours, it needs that time to work its delicious magic.

Serve with tortilla chips or blend in with sour cream to make a creamy dip {I got that idea from the original recipe}.

You will be delivered from your post-vacation funk in minutes.....
Here's the recipe - Enjoy and share!

Fisher Favorite Salsa

Adapted from Austin Jr. League Cookbook

1 large can whole tomatoes (Hunt's)

2 fresh jalapeno peppers, remove seeds from all but 1 half

½ onion

2 teaspoons salt

1 teaspoon ground cumin

2 Tablespoons lime juice

½ teaspoon sugar

2 Tablespoons fresh cilantro

1 ½ teaspoons minced garlic

Put everything in blender – coarse chopping onions and peppers.  Blend well, taste and add additional salt and jalapenos depending on personal preference.  Allow to sit in fridge for several hours or overnight.