By Julia Westhoff
What recipe do you make most frequently? For me, it would have to be this salsa – our refrigerator is never without it. No matter the season, no matter the week’s menu, no matter how busy we are, I will find 5 minutes to make this salsa. Paired with a bag of Santita’s Tortilla Chips ($2 only!) it is our go-to snack. We also load it on tacos, quesadillas, eggs, whatever. And every single time I make it, I still remark on how good it is. And right now, with garden tomatoes, it’s really at its peak.
1) You can skimp or substitute one or more of the ingredients, and it’s still really good. Low on garlic – leave it out! Wilted cilantro – it’ll be fine! Canned tomatoes or fresh – either taste amazing! This salsa is incredibly flexible, a good thing to be in our crazy household.
2) It is soooo much better than store-bought salsa. Even my beloved On the Border salsa does not hold a candle to this one. Store-bought salsa has not graced our cupboard since the discovery of this recipe. No way, Jose.
Tomatoes – 1 large can, 4 or 5 fresh large, or 2 cups cherry tomatoes
Garlic – 3 or 4 cloves
Green onions – 2 bunches, white and light green parts only
Cilantro – one bunch, mostly leaves
Jalapeño – to taste
Salt and pepper – to taste
Possible additions: Smoked chipotle pepper (from a can), black beans, corn
Combine in food processor, blend to desired consistency.