Any time I've been in Mexico or Southern California I've always been impressed with the “salsa culture”. Every place you go has their own salsa and before you can sit down good, they've given you a bowl of it. Whether you’re in a bar or having breakfast, the salsa’s coming out. The cool thing is that they’re all different. Some made with fresh tomatoes, some made with canned, some made with cooked tomatoes, some made with tomatillos and all of them with a special little “something” to make it unique.
SO. When my neighbor, Terri, gave us all batches of her homemade salsa one year for Christmas I was itching to try it because it looked so much like some of that red gold I’d had out west. And y’all. Y’all!! It was amazing.
I was sort of shocked that it uses canned tomatoes. But I’d already tasted it by the time I saw the recipe and didn't need any convincing that it was good! This is SO easy to prepare. And, seriously, you NEED to have some of this on scrambled eggs. Seriously. Do it. I’m saying that in my Ben Stiller/Starsky & Hutch voice. Do it... Do it.
It looks like the salsa you get in Mexican restaurants around here but it has so much more flavor. Terri happily shared her recipe with me and I’m sharing my version of it with you!
2 28-ounce cans whole tomatoes, drained
1 bunch cilantro
1-2 jalapeño peppers, roughly chopped
6-7 cloves garlic
1/2 onion, roughly chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
Juice of one lime (optional)
3 eggs, scrambled (Just kidding. But seriously, you need to try this on scrambled eggs! Do it.)
Add approximately half of the tomatoes to a food processor (you can use a blender if you don’t have a food processor). Cut the bare stems off the bunch of cilantro (you want mostly leaves but some stem is OK) and add to the food processor. Add jalapeños, garlic and onion to the food processor and pulse 5-6 times or until there are no large chunks remaining.
Add remaining tomatoes, cumin, salt, pepper and lime juice (Terri's recipe doesn't call for lime juice but I usually add it if I have limes on hand) and pulse 2-3 times or until you reach the consistency you like.
Refrigerate until ready to serve.