A Basic Recipe for Mexican Salsa – Sent in by a reader
Richard Imboden, a reader of mine was kind enough to send in this recipe for Mexican Salsa. This recipe is made with canned tomatoes which is great anytime. Heck you can even take it camping and not worry about bruising the tomatoes.
Here are the ingredients:
- 1 can 4oz. diced green chiles
- 2 cans (12oz. each) of whole, peeled tomatoes
- 3 stalks cilantro, well chopped
- 2 – 3 green onions “pretty well chopped”
- 1 – 2 tsp. garlic salt
Place the tomatoes, and some of the liquid they came in — in a food processor and “Chop” for 2 or 3 seconds.
You want them between “chunky and soupy”. Pour the tomatoes into a bowl and mix in the diced green chiles,
cilantro and the green onions.
Sprinkle the garlic salt evenly over the top of the mix, leaving it on top of the mix. Cover the bowl with plastic wrap and put it into the refrigerator for one hour.
Then uncover and gently mix in the garlic salt, re-cover and let the ingredients “cook” for another hour. You can vary the cilantro, green onions and garlic salt to your own taste.
Add jalapeno or habanero chiles (be careful with those) for added “fire!” This salsa recipe, with some of the liquid removed (using a colander) and then mixed with well-shredded roast beef, is a great ingredient for making deep-fried chimichangas.
It might be great for preparing oven-baked chimis, but I have never tried that. This recipe is a favorite at some of the Phoenix Fire stations, and is similar to the salsa that is served at Vally Luna Restaurants in the Phoenix area.
Thanks Richard for sharing this tomatoe salsa recipe.