Since it was requested, here’s the salsa recipe I made at MetalMark for Cinco de Mayo. It’s super easy. One batch makes about 3 cups and serves 8-10 people.
- 2 jalapenos roasted and sliced (roasting optional)
- 2 green onions, chopped
- 1 small bunch cilantro, chopped
- 1-8 oz. can tomato sauce
- 1 lb. vine ripe tomatoes* finely diced or 1-14 oz. can diced tomatoes
- 1 Tbsp. freshly squeezed lime or lemon juice
- ¼ tsp. garlic powder
- ⅛ tsp. black pepper
- sea salt to taste
Put jalapenos, green onions, cilantro and tomato sauce in a food processor and chop for 10-15 seconds until fine. Pour this mixture into a bowl and stir in fresh, diced tomatoes, lime juice, garlic powder, black pepper and sea salt to taste.
The salsa is best eaten the day it’s made. Refrigeration nullifies the flavor of tomatoes. However, the salsa will keep in the refrigerator for 3 days. Let me know how it goes. Enjoy!
*Vine ripe tomatoes bring out the best flavor in a salsa. If they’re not available, use a 14 oz. can of diced tomatoes. If you use canned tomatoes, chop them in the food processor so they’re not too chunky. Only chop for 3 seconds.