In the Kitchen: (Nearly) Home-made Salsa

by Ethan Johnson
March 26, 2006

Your objective

I love me some salsa, but the problem is, pre-made stuff at the store contains mysterious ingredients like "xantham gum". Plus, if you're trying to regulate your salt intake (for example), you have to read lots of labels and either hope for the best or do without.

Doing without is no longer an option, thanks to:

(Nearly) Home-made Salsa

(Adapted from Classic Rice Dishes by Janet Swarbrick.)

    1 can (14 oz) diced or petite diced tomatoes OR 3 large tomatoes
    1 small onion, diced
    2 cloves garlic, minced
    2 jalepeno chilies, seeded and diced
    1 small bunch cilantro (coriander)
    1 tbsp olive oil
    Juice of 1/2 lime
    Salt

Makes 1 jar.

  1. We begin by dicing the onion, and placing it into a medium sized bowl.

    Step 1

  2. Peel, trim, and mince (or coarsely chop, explanation forthcoming) the garlic cloves and add them to the bowl.

    Step 2

  3. Rinse, dry, and coarsely chop the cilantro and add to the bowl.

    Step 3.1

    Step 3.2

  4. Add the tomatoes to the bowl. In this example, I am using canned tomatoes from a fairly reputable source. The only additive listed on the label is "calcium chloride". Depending on your dietary restrictions and so forth, you may want to dice some organic tomatoes and skip the canned stuff. Also note that I used tomatoes that contained sympathetic ingredients to my recipe, such as chipotle.

    Step 4

    Note: In North Texas, Albertson's was our sole source (to my knowledge) for this brand of canned tomatoes. They seem to be dropping this product line, so you can blame me for some of the shortages since I loaded up my canned goods shelves with enough to last us for a few months. Then we'll have to switch to another brand, if Red Gold totally vanishes from the area.

  5. Seed and dice the jalepeno chilies, and add them to the bowl. Wash your hands after doing this, and avoid touching your eyes until you do.

    Step 5.1

    Step 5.2

  6. Squeeze the lime juice into the bowl, and add olive oil.

    Step 6

  7. Add salt to taste. In this example, I have used kosher salt.

    Step 7

  8. Stir the contents of the bowl together.

    Step 8

    Note: STOP HERE if you are making spanish rice (recipe to be provided at a later date).

  9. Dump the contents of the bowl into a food processor or mini chopper.

    Step 9

  10. Pulse the mixture a few times to give it a more "dip friendly" consistency. Be careful not to pulse it too many times or you will make a spicy slush.

  11. Empty the mixture into a serving bowl.

    Step 10

  12. Y'all dig in!

This is a base salsa that can be spiffed up and customized any number of ways. Chili powder can be added, different chilies used, tomato puree (tomato paste + water) added to thicken it up (this version is kind of runny). If you take a notion to take this recipe and go wild in your own kitchen, please let me know what you come up with. <EM>

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