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Salsa

Salsa

Salsa is a staple in this house.  We love it.  Though we’ve been eating it for years, I never really gave much thought to its origin or story.  I just know I need it, I love it, I crave it and will eat it on almost everything, and must always have it on hand.

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So, I thought since I am posting this yummy salsa recipe, maybe I should do a little homework and see how it came in to being.  So here’s a little History lesson for the day…the Spanish term for salsa is “sauce”~derived from the Latin salsa (salty).  From what I learned, “pre~blender” era, Mexican salsa was prepared using mortar~pestles (we have one, but I love my blender).  It dates back to the Aztec, Inca and Mayan civilization (the Aztecs used a mixture of chili peppers, ground squash seeds and tomatoes).  The Spaniards were the first to come across tomatoes, after they succeeded in taking over Mexico~1519-1521.  It has evolved over the years and there are countless ways to prepare it.

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The great thing about this delectable condiment/sauce is that you can make it any way you like.  Hot, medium, mild, with “this”, without “that”, etc. So, whip up a quick batch, grab some tortilla chips, a beverage perhaps and start dipping (double dipping is really ok)!

This concludes today’s lesson.  Thank you for attending class and for your attentiveness.  You all get an A+.

Sláinte!

Salsa
Print Recipe
Servings Prep Time
3 Quarts 20 Minutes
Cook Time
0 Minutes
Servings Prep Time
3 Quarts 20 Minutes
Cook Time
0 Minutes
Salsa
Print Recipe
Servings Prep Time
3 Quarts 20 Minutes
Cook Time
0 Minutes
Servings Prep Time
3 Quarts 20 Minutes
Cook Time
0 Minutes
Ingredients
  • 4 28 oz cans diced tomatoes
  • 1 large onion (roughly chopped)
  • 4 jalapeños* (cut lengthwise, seeds removed, roughly chopped)
  • 1/4 cup Cumin
  • 1/4 cup garlic, minced
  • 1 Tablespoon Cayenne Pepper
  • 1/8 cup red wine vinegar
  • 1/8 cup lime juice
  • 1/8 cup salt
  • 1 cup Cilantro (leaves removed from stems)
Servings: Quarts
Instructions
  1. Add one can of tomatoes to blender and purée (there will not be room for all four).
  2. Then, to purée in blender add onion, jalapeños and remaining ingredients. Pulse in "mix/chop" mode to desired consistency, place in large bowl.
  3. To blender, add remaining cans of tomatoes and purée, add to large bowl and stir until mixed well.
  4. Can be eaten right away, but all of the flavors really come out after setting in refrigerator overnight.
  5. Store in quart~sized Mason jars, or any container of your choosing.
  6. Keeps well for two weeks in the refrigerator.
Recipe Notes

*I ALWAYS wear latex/vinyl gloves when handling jalapeños.  They can be found in most stores in the pharmacy section

This is a little spicy so you can adjust any above ingredients to your heat tolerance.  This is just a base recipe.

 

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Tina Sarber

Written by Tina


Website: http://thethankfultable.com

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