| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tex-Mex | 1 | Servings | ||
INGREDIENTS
| 1 | cn | Diced tomatoes (you can use stewed, but they will be sweeter) (drain about half of the liquid and reserve) |
| 1/2 | sm | Onion chopped |
| 6 | Sprigs cilantro; crushed and chopped (use fresh, not dried) (up to 8) | |
| 1 | Chopped jalepenos (I prefer fresh, although you can use pickled) (up to 2) | |
| Salt | ||
| Pepper | ||
| Just a splash of either lemon juice, lime juice, or vinegar (not too much on the vinegar-don't overpower it–you can always add more) |
INSTRUCTIONS
Here is my "recipe detective" or copycat version of a simple, easy to make tomato based salsa. This comes from a Tex-Mex restaraunt in North Richland Hills, Texas. called Los Hombres. Their food is decent, but the beauty of their salsa is in it's simplicity. It's very quick and easy to make. Mix all ingredients together (to taste). Lightly chop in a food processer or hand blender, but do not puree. Leave some texture *Note: This is the basic recipe and is fine as is, but sometimes I can't help tweeking here and there. If it's too hot, add a little sugar. If it's too thick, add some of the reserved liquid you drained off. You can also add minced garlic, ground cumin, a pinch of oregano, chopped green onion, canned green chilis and/or in any combination. But the basic recipe is a good place to start for the first time. Use as a corn chip dip, or as a topping over enchiladas, tostadas,tamales, spanish rice, refried beans, eggs, or whatever. The result is quite "toothsome". Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on Aug 13, 1997
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