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When I had my restaurant, we had a Hispanic woman who helped us with our “Mexican” day. She made amazing rice, enchiladas, carnitas and even (a very acquired taste) the soup made with hominy and tripe: Menudo.
My favorite of all, was the easy salsa recipe! It was simple, mild and super easy to make…for the best condiment for everything from eggs to burritos.
Check your local dollar stores for the fun Tecate bowls (three legged Mexican dip bowls). I found them in a two pack, for just a buck!
Easy Salsa Recipe
- 1 medium onion, diced fine
- 2 jalapeno peppers, seeded and diced
- 3 large, ripe tomatoes (diced) or a can of diced tomatoes in juice
- A sprig of fresh cilantro
Whip out your blender — and add all ingredients but the cilantro. Pulse to puree until it is as “chunky” as you like it. As we are not huge tomato fans in this house, I make it fairly smooth.
Now, get your scissors out and cut up your cilantro. Stir it into your salsa. Cilantro is one of those things that is a personal taste…I like a little for color, but think too much gives it a “soapy” taste.
Pop all of this into a container and you are good for 8-10 days in the fridge, if it lasts that long.