So John and I are both basically out of work right now. Which means we are both home a lot. And it also means that I have a ton of time to make food from scratch (to cut down even further on our already slim grocery budget). So I’ve been making salsa. And I just finished Eberhard Busch’s biography of Karl Barth. And it’s about 65 degrees today. Life is good.
Anyway, we eat a lot of corn tortillas with beans or cheese, and this salsa makes a wonderful topping for those. It’s also great with homemade tortilla chips (just cut corn tortillas into quarters or eighths, drizzle with salt and oil, and bake at 350 for about 10-12 minutes, flipping them over halfway through cooking).
This recipe provides a ton of great, fresh vegetables, and it’s one of my favorite ways of getting fresh onions, garlic, and tomatoes into our diet. (Onions and garlic, both members of the allium family, contain antioxidants and are known to promote cardiovascular health.)
Mix in a bowl (or blend, if you prefer a more homogeneous consistency):
1 big can (28 oz, I think?) petit diced tomatoes, best quality you can find (The Splendid Table ladies recommend Hunts, actually. Go ahead and splurge on these! Or obviously go with fresh tomatoes if available!)
1/2 onion, finely chopped (about 1/2 or 3/4 cup)
4-6 garlic cloves, finely chopped
1 bunch of cilantro, about 1 cup when packed tight, rinsed thoroughly and chopped (I usually remove the lower part of the stems)
2 Tablespoons of salt– salt is a key ingredient here, don’t skimp!
juice of 1-2 limes (you can use lemon juice, but the lime juice really makes this shine; the more the better)
(optional) 1 jalapeno, seeds removed and finely chopped
OR (if no jalapeno)
1/4 tsp. cayenne pepper and some black pepper, to taste