Salsa Perfecto

Name: Salsa Perfecto
Prep time: 10 min
Total time: 10 min
Yield: 1/2 gallon, 20 serving(s)
Ingredients: 4 garlic cloves; 2 -3 jalapenos, quartered; 1/2 bunch cilantro (or a bit more); 1/2 lb onion, cut into 1-inch pieces (yellow or white); 3/4 lb roma tomato, cut into 1-inch pieces; 3 (14 ounce) cans diced tomatoes, drained; 2 teaspoons salt

Submitted by melewen

"A totally delicious salsa recipe that combines fresh ingredients with cooked tomatoes that gives it a fresh but very salsa-y taste. I've finally gotten the ingredients down to exact measurements! I'm required by my [extended] family to keep at least half a gallon in my house at all times. Goes great with cheese dip, on tacos, in soups, whatever! In Paris, I made this all the time, and my friends would literally drink it. Out of wine glasses. Maybe they just missed Mexican food, but I'm thinking it's because the recipe is so good!"

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photo by Lazarus

Ready In:: 10mins
Ingredients:: 7
Yields:: 1/2 gallon
Serves:: 20

ingredients

4 garlic cloves
2 -3 jalapenos, quartered
¹⁄₂ bunch cilantro (or a bit more)
¹⁄₂ lb onion, cut into 1-inch pieces (yellow or white)
³⁄₄ lb roma tomato, cut into 1-inch pieces
3 (14 ounce) cans diced tomatoes, drained
2 teaspoons salt

directions

Throw garlic, jalapeños, and cilantro in a food process and blend til pretty smooth.
Toss in onions and blend til pretty smooth again.
Throw in fresh tomatoes and chop til no big chunks of tomato.
Transfer mixture to the bowl in which you'll keep it.
Dump in all canned tomatoes and blend with an immersion blender until desired consistency.
Mix in salt and refrigerate for an hour. Taste and salt to taste.

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Reviews

Very nice! Easy to make, very tasty, good texture. I used 3 jalapenos and it was still mild enough for my 5 year olds to enjoy. I think I'll try to add a little extra heat next time (oh yes, there will be a next time) and possibly add a splash of lime juice as well. Thanks for the recipe! Made for PAC Spring 2012.

Lazarus

RECIPE SUBMITTED BY

melewen

tuscaloosa, AL

I’m a twentysomething living in Memphis, TN committed to the idea that we’ve lost the art of living. I am the Stylist Quo. This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put  style in everything (and not go broke doing it).  Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy crêpes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide.  I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?

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