I get lots of requests for this, from friends, so I am just going to blog it. It's a recipe I got from a friend, who, when she made it, found me eating the best salsa I ever tasted. So I modified it, like I do all recipes, and here it is:
- (2) cans of Rotel tomatoes (one regular, one mild)
- (1) 7 oz. can of "Mexican sauce"...like San Marcos or other brand (usually a mix of chiles, tomatoes, and onions) Usually found in the Mexican food section.
- 1/2 red onion, chopped fine
- ¼ onion, chopped fine
- (2) cloves garlic (or use the chopped garlic in a jar)
- 1 TBSP olive oil
- 1 TSP ground cumin
- Salt
- Pepper
- Lime juice (squeeze one lime)
- Lots of fresh, chopped cilantro
- Lots of fresh, chopped parsley
- Chop a small amount of green, orange, or yellow pepper
- 2-3 fresh tomatoes. Add tomatoes, after being chopped up and blended in a blender. Blend slightly (5-6 seconds), not until watery. (Use homegrown for best results! I use Michigan-grown beefsteak. If not available, do not use tasteless, hothouse tomatoes. Use vine-ripened market tomatoes, or roma tomatoes.)
Add everything together except cilantro and garlic. First add garlic, a little at a time, mixing each time after adding it. Keep tasting, and add garlic to your taste preference. Now, note the overall taste. Then add cilantro last, mix it in well, and then taste! Note how the fresh cilantro makes all the difference. Now, the mixture is too thick and lumpy. Thin by blending. Take about 1/3 to 1/2 of the mixture, and put it in the blender for 5-10 seconds, and stop blender before it turns to total water. Mix that in with unblended portion and it should be just right.
Use for dipping chips (Tostitos Gold); on fajitas; burritos; enchiladas; tacos; inside omelettes; on top of poached eggs; on top of beans and rice with melted cheese on top; or on a taco salad. As a nighttime snack, lay whole, round corn chips in an oven pan, after spraying bottom with cooking spray. Put a spoonful of refried beans on each chip. Then put shredded cheese on each chip. Then put a spoonful of salsa on each chip, and top off with finely chopped green onions. Cook at 350 for about 5-10 minutes, until barely crispy. Top off each one with sour cream.
