Thumbing through the archives, I was astonished to find I'd not shared my salsa recipe. Way back when, just past the turn of the last century, I was strolling through the Great State Fair of Texas, in Dallas, in one of those buildings where they try to sell you everything from a set of knives to the most comfortable remote-controlled beds and came across a young guy with a head set, chopping tomatoes and onions, and other stuff, pitching them into a little plastic contraption, spinning the handle on top a few turns and presto-chango, he had a magic potion—salsa.
At $19.95, I had to have one of those gadgets. Never mind the fact it only had one purpose at our house. When I tasted that stuff, I had to have that machine. He sold at least ten of those things.
Look them up. Salsa Master. Still $20.00 on Amazon. Buy one.
The Queen and I keep two of them in stock, all the time. When a friend comes over, raves over the salsa, and we like them, they take home their very own salsa maker.
Seriously...well, almost seriously... homemade salsa is one of those "go to" recipes we use when company comes. It's so easy, almost too easy, and healthy, and tasty, and you can use if for more things than perched on a chip. Debbie uses it in her pinto bean recipe. I've used it in a Tortilla Soup recipe more than once. Pretty versatile, that salsa recipe.
Be creative. If our guests don't want to experience the flush of capsaicin...we leave out the jalapenos. Often, I'll add a quarter of a jalapeno just to add that flavor.
I do that out of self-defense. I brought some to a party some time ago and some
aficionado told me it wasn't salsa, it was pico-de-gallo. I wanted to relieve him of his little saucer, but that wouldn't be nice. I chopped up a jalapeno and gave it to him...I guess that's all it took to be salsa to him.
Ingredients:
5 Roma tomatoes. Roma's have just the right amount of juice...not too much, like other tomatoes.
5 small tomatillos. These add crunch and a tart flavor.
1 bunch green onions, chopped. 4 cloves fresh garlic, chopped.
Cilantro to taste. Debbie's not much on cilantro. I am.
Small can of tomato sauce Salt to taste
Directions:
Cut vegetables into fairly large pieces, add to the Salsa Master. Add the tomato sauce and chopped garlic. Twirl the top of the Salsa Master 15 times—seriously. Twist the lid off and taste, then add salt to your liking. If the consistency is too thick, put the top on and twirl it some more. The more you twist, the finer the salsa. That's part of the fun.
Eat fresh, or eat it the next day. Great on eggs, on chips, even fish tacos or pork. After a few days, use leftovers to make a pot of beans.
