Sad Salsa No More
Confession time: one of the things I miss most about Texas is Tex-Mex. I know some people think it’s gross or inauthentic, but I am not one of those people.
In fact, I wish I could sit down right now with some salted chips, spicy salsa, and a frozen margarita. SoCal Mexican food is very different from what I grew up with, and I like it, too, but it’s not home.
We often have more than one jar of store bought salsa in our fridge, but nothing beats fresh, homemade salsa. And it’s healthier, too; it is lower in sodium, sugar, and has no additives!
What really amps this salsa up is the charred jalapeno. Seriously. Don’t skip this step! You can either lay the jalapeno on top of your gas burner on the stove, which is what I do, or you can put it in the broiler, just make sure to keep an eye on it so it doesn’t burn. Once your jalapeno is all black and blistery, you just need to blend up your ingredients and that’s it! I’ve included a picture of the ingredients so you can see what the jalapeno looks like after it’s been charred.
Enjoy this versatile salsa with your eggs in the morning, with your beans and rice, on top of tacos or fajitas, or to dunk your plantain chips in.
Spicy Garlic Salsa
I make a small batch for just the two adults in our family, but feel free to double up the ingredients if you want.
- Blender or food processor
- 1/2 to one charred jalapeno, with or without seeds, depending on taste
- 1/2 tomato
- 1/3 cup tomato sauce (no added salt or sugar)
- 1/2 tsp kosher salt
- 1/4 onion
- 2 cloves garlic
- 1/4 cup cilantro, roughly chopped
- Juice of half a lime
- Char jalapeno either on gas stovetop or in the broiler, making sure it doesn’t burn
- Once charred, add all ingredients to blender or food processor
- Blend until desired consistency
- Store in airtight container in fridge for up to a week, although it never lasts longer than three days here
I hope this salsa adds some spice to your meals and snacks! Dunk away…and enjoy your pinch of crazy!
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