I’m always on the lookout for good salsa, whether it’s a new jarred variety or a new recipe. I love to add salsa to all sorts of dishes to add a little extra ooph. Reader Sven noticed my love of salsa and sent me his recipe, which he said he’s been making for 20 years and loves it. Well, how could I not try that out? Twenty years of making anything seems like it’s worth a try.
Every time I’ve made salsa in the past I’ve used fresh vegetables from the market, but Sven’s salsa called for a combination of canned tomatoes and chiles with other fresh ingredients, although he said you can use all fresh ingredients for a more pico de gallo version. I’m up for whatever, so I picked up a few cans of tomatoes along with a jar of jalepenos.
I ended up using half fresh jalepenos, half jarred, then tossing them along with the cilantro and onion in the food processor. In the past I’ve chopped all my ingredients separately, but now I just toss them in the food processor and chop them all at once. It does the same job, just better and quicker. I added those ingredients in a bowl with the tomatoes, and then gathered the remaining ingredients and put them into the food processor for a whirl. Once everything had been chopped I put it all in one big bowl and stirred it for a while to make sure it was well combined. As I was doing this I realized it was just a little too chunky for me (I like a more saucy salsa), so I gathered about half the salsa and put it in the food processor for one more whirl. I then added it back to the rest of the salsa and let it all rest overnight, because that’s when the magic happens.
The next evening I gave it a taste and was so happy. It was really quite delicious, with a well-rounded flavor. Even though it has plenty of jalepenos, they do more to add flavor rather than heat. I filled four pint jars so I could enjoy it for a while to come. On a chip or on a taco, it’s super tasty any way you eat it. Thanks Sven for such a great recipe!
makes about 4 1/2 pints
2 28-oz cans diced tomatoes, drained*
2 4-oz cans diced green chiles**
1 small/medium onion, chopped fine
1/4 c. fresh cilantro, chopped fine
3 cloves garlic, skinned
3 pickled jalapenos
¼ c. tomato juice*
1 T salt
1 tsp cumin
Put the chopped tomatoes in a large mixing bowl and add the chiles, chopped onion and chopped cilantro. Stir it up.
In a blender or food processor, combine the garlic, jalapenos, tomato juice, salt and cumin. Blend until smooth.
Add everything to the bowl. Stir for a couple minutes.
Cover and refrigerate overnight. The flavor definitely improves overnight.
* I just used reserved tomato juice from the canned tomatos to use as the tomato juice the recipe calls for.
** I had problems finding diced chiles, so I just just a combination of the jarred jalepenos and fresh jalepenos and diced them fine.