Cinco de Mayo isn’t far off and I just shared a great recipe with you for Carnitas Tacos, which I’m sure would be warmly welcomed at any Cinco de Mayo celebration. One of the fixings you will definitely need to have on hand when you make up a bunch of those afore-mentioned Tacos is a spicy fresh salsa. So I thought I’d go ahead and share my favourite salsa recipe with you. Salsa is easy to make, especially if you have a food processor. But even if you don’t, it is still pretty straightforward, just requiring a bit of chopping. And it tastes fantastic. Wonderfully fresh! So different from that stuff you find on supermarket shelves you’ll be wondering what in the world it was that you were eating out of those jars for all those years. Salsa which simply means “sauce” in Spanish has been around for a long time. In the mid 1500’s, Spanish Franciscan missionaries mentioned it in their writings as a dish the Aztecs enjoyed. And it is still being enjoyed today all over the world. As it turns out Americans have been eating a whole lot of Salsa. In 1991 it overtook ketchup as the top-selling condiment here! This homemade version goes along great with any mexican dish or simply on its own with a big old basket of tortilla chips. Make up a batch for any Cinco de Mayo celebration and you will be the talk of the town. But remember, it takes a little while for all of the lovely flavours to come together, so it is best if you can make this salsa at least 12 hours before you want to serve it. I usually make it the day before. So what are you waiting for? Get chopping!
recipe adapted from: Alton Brown
- 6 Roma tomatoes, chopped
- 4 garlic cloves, minced
- 2 seeded and minced jalapeños
- 1 red bell pepper, fine dice
- 1/2 red onion, fine chopped
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 cup fresh cilantro, chopped (We love cilantro, but if you don’t, you may want to reduce this a bit)
- Chili powder, salt, and pepper, to taste
- 5 Fresh scallions, chopped
Get a large bowl out and set aside. I use my food processor to chop the tomatoes, red pepper, garlic and onion. I process each vegetable individually (with the exception of the garlic and onion which go in together) so that I can get them to the texture I prefer. As you finish chopping each vegetable, add it to the large bowl and then add in the olive oil, lime juice, cilantro, scallions and spices. Stir to combine. Place in refrigerator for up to 12 hours for optimum flavour infusion.
Serve with tortilla chips.