I’m a big fan of fresh salsas of all kinds–tomato, pineapple. But, I also like “restaurant style” salsas. The kind served on the table with a basket of warm chips at your local no frills Mexican restaurant.

I’ve started making it at home on occasion. Here’s how I do it: 1 can of diced tomatoes, 1/4 of red onion, a large bunch of fresh cilantro, the juice of one lime, 1 whole jalapeno (seeds and pith included for spice), a dash of cumin, some garlic powder (you could substitute raw cloves here, but I can’t eat raw garlic so I leave raw garlic out) and salt and pepper to taste.

Throw it all in a blender and whir until smooth. Stores in the refrigerator for a long time, buy you won’t keep it around.

Published by JRW

boston. maker. librarian. canine wrangler. coffee drinker.

3 thoughts on “salsa.

    1. thank you! i have done a roasted tomato one, before, too. roast them on the grill (little cherry or grape ones) and then blend them up. also amazing!

  1. Looks and sounds amazing! I hate chunky salsa, so I put my favorite store-bought kind through the blender, lol! But I will definitely try this recipe out!

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