
While it’s true…I can’t cook…I have mastered the art of authentic, close-my-eyes-&-I’m-home, fresh table salsa.
It’s a recipe I stumbled along somewhere or another years ago that I slightly modified.
I first made it when we were stationed in Virginia…because I’m sorry, but barbeque sauce on burritos does NOT constitute real Tex-Mex.
(Yeah, after that restaurant fiasco it was downhill from there.)
So I was forced to recreate things myself and this has helped me many a time to survive being so far from home.
You’ll need:
- 3 large, ripe & firm tomatoes
- 2 16-oz. cans of diced tomatoes
- 1/2 cup of white onion
- 2 – 3 jalapenos
- 1/2 tsp of minced garlic
- 1/4 cup of cilantro
- Salt, black pepper & lime juice
(Although I’ve been skipping the black pepper lately & you can’t really tell the difference.)

There are two tricks to making this salsa bullet-proof.
The first is draining the canned tomatoes. You gotta get all that extra juice out or the salsa will be too runny.
I usually let it sit a good 15 – 20 minutes.

So while that drains, I cut up the fresh tomatoes…

…and hollow out all the seeds.
Don’t skip this step or it’ll be too runny.
As I get stuff done, I put it all in a big tupperware container.

Roughly chop the onion to get 1/2 a cup & throw that in.

Add the 1/2 tsp of minced garlic.

Slice open the peppers…

…and remove the seeds.
Slice the peppers up & throw them in, too.
But don’t throw out the seeds! That’s how you’ll kick the hotness up to your own tastes.

Pinch off enough cilantro leaves to get a 1/4 cup…although I’ve been using close to a 1/2 cup lately.
At this point, strip off & add all the seeds of one of the peppers into the tupperware.
One set of seeds will give you flavor without burning your tongue off.

Now…here’s the other secret.
If you want heat, put a lid on that tupperware container & shove it in the fridge over night.
There’s something about letting it marinate overnight that really brings out the heat.
If you just want flavorful, but no heat salsa – go ahead & pulse it in your food processor.

Once you’ve got an almost perfect consistency, add in 1 tsp of lime juice – to start.

Then add in a teaspoon of salt – again, to start.
Although for me, two teaspoons is just right.

Pulse it around a bit again & then taste it.
If it’s too hot for you, add anywhere from 1 to 3 more teaspoons of lime juice.
If you think it needs more salt, add it a half teaspoon at a time.
But really…2 teaspoons of salt should be just fine.
For the folks in Texas…put in the seeds of two peppers & let that baby sit overnight.
The heat should be just about right then.
This makes a good amount of salsa which usually lasts us a few days.
But I guarantee you’ll love it…the first time I brought it to an FRG meeting back in Virginia, one soldier looked up & said, “Marry me.”


























