If you don’t like cilantro, consider yourself warned. This salsa is full of bright flavors and is great as a base for fish tacos. I was wandering out in my garden a couple of days ago ripping out everything that went to seed in our recent heat wave, and couldn’t believe how many tomatoes and peppers I had. Then I had a stroke of genius and decided it was time to make a bunch of salsa and can it for the tomato-less months to come. This little ramekin contained the leftovers that were very shortly thereafter devoured. After tweaking this recipe over the last few years, here are a few words of advice:
- Always do a few taste tests (especially with a chip, as it has a decent amount of its own salt you’ll want to factor in).
- Salsa only gets hotter as it sits, so make it a tiny bit less spicy than you actually want it if you’re making it ahead of time.
- Give yourself the license to play with the recipe. If you don’t really like it to have a strong onion taste, but love garlic, adjust the recipe to what you like. I love cilantro, so I had a large bunch. I’m told you can switch the cilantro for parsley, and though you’re welcome to try this, I really can’t believe that this will taste right (but that’s from a cilantro lover, so take that with a grain of salt).
- I like onions, cilantro, and peppers to be pretty finely ground, so I place them in the food processor first and get them nice an pulverized before I add the rest.
1/2 Large yellow onion
1/2 Large red onion
1 Large bunch of cilantro (about 1 cup firmly packed)
6 Cloves garlic
2-4 Hot peppers (I like a combo of pablanos and serranos)
2 Cans stewed tomatoes*
3 Large handfuls (about 2lbs) fresh tomatoes (deseeded if large)
1/2 Lemon, Juiced
2 Limes, Juiced
1 tsp. Cumin, ground
Salt to taste
Grind it all up in a food processor, using the pulse function until it hits your desired consistency. Stick it in the fridge and let the flavors hang out together for a bit, pull our your chips and scoop away.
*If you have a ton of fresh tomatoes on hand, you can skip the canned and just add more fresh. My rule of thumb is to fill a regular sized food processor up to the top prior to “pulsing.”