So I talked before about J’s mexican origins and the high standard he sets for all things mexican. Salsa included. Unlike other mexican food, most stores and good mexican restaurants have good tasting salsas. But, I prefer to make this from scratch so I know exactly what’s in it and can control the spice level.
If I have time, I will finely cut the tomatoes, garlic, and peppers and make something that’s more like pico de gallo. But, on most weekday nights, this is a super quick salsa. My step brother in law got us a magic bullet for christmas a few years ago and I love the fricking thing. The cup is the perfect size to make a couple days/meals worth of salsa….orrrr, in my house, enough for the chips and salsa J devours while waiting for dinner to be ready. I just throw all the ingredients together, and within 2 minutes, I have salsa.
We use the salsa in our guacamole (back to basics coming soon!), and in all meals mexican – tacos, quesadillas, nachos, and of course as a snack with chips or even pita chips.
2 tomatoes, cut into quarters
2-3 garlic cloves
1/2 jalepano pepper
1 teaspoon adobo seasoning
1 teaspoon lemon juice
1 tbs cholula hot sauce (adjust based on your taste)
Combine all the ingredients together in a small blender. Blend until smooth. Add hot sauce or adobo based on preference for salty-ness or spicy-ness.
In case you’re wondering, no cilantro because I don’t like it. And no onions because J doesn’t like them raw. Feel free to add a bit of both of those if you’re not as picky as us.