Family Chow Hall

Make your own Salsa - just the way you like it

June 29th, 2006

Salsa can mean a lot of different things to different people. Before I continue, I will say that I am in no way an expert of salsa or any kind of Mexican food. I only know what I like and how to make what I like.

Simply put, salsa mean sauce. When you say sauce, it can mean almost any kind of condiment. Similarly, there are many kinds of salsa.

Salsa can be cooked or fresh, spicy or mild, green or red, smooth or chunky. The great thing about making your own salsa is that you can make it just the way you want to. Another great thing about salsa is that it’s so darn good for you. Corn chips and salsa are a much healthier snack than potato chips and dip.

So, if you decide to make salsa, you must decide how you like it best. To determine this, you MUST visit several Mexican restaurants and sample as many kinds of salsa as possible. You can also visit a few groceries and try different kinds. Fresh salsa can sometimes be found in the refrigerated section of your grocery, while - obviously - the cooked kinds of salsa are with the canned goods.

Think about these things:

I like my salsa to be cooked, slightly spicy, red and mostly chunky. One of my summer goals is to perfect my salsa recipe and can a few jars of it.

Here is my recipe as stands, although I may make a few adjustments before making 5 gallons of it:

Cheryl’s Salsa

1 8oz. can of tomato sauce
4 c. fresh diced tomatoes
OR 2 cans petite diced tomatoes in juice
1 yellow onion
2 cloves garlic
3 jalapenos
1 t. oil
1 t. salt
1/2 t. pepper
1/2 t. cumin
1/2 t. cilantro or some fresh
2 T. lime juice

First the diced tomatoes and sauce will go into a saucepan. Next, I’ll dice the onions, mince the garlic, and seed and chop the peppers. (Use gloves when handling peppers or live to regret it!) Then these vegetables will go in the skillet with a little oil and saute over very low heat. I don’t want to brown anything, just soften them up. When they’re done, I’ll toss them in with the ‘maters. Then I’ll add the seasonings and bring it to a simmer. Once I’m satisfied that everything is cooked and the flavors are blended, I will have to sample it and adjust the seasonings if necessary.

Good Luck!

Entry Filed under: Condiments, Recipes, Supper