I have to say: I have lived a very sheltered life up here in New England.
That is, at least in terms of Mexican food. Now that I have married a native Texan, that has gone completely out the window.
While any Mexican restaurant in the Salem area (and by area, I mean a 500 mile radius) doesn’t hold a candle to those in Texas, we can certainly get by with making our own until our next visit to Austin.
Here is a salsa recipe that tastes very fresh, has lots of flavor, and has that perfect restaurant-style consistency that’s not too chunky and sticks to the chips just right.
This recipe is from my mother-in-law (thanks, Lisa!!) and is super easy to make.
I made it last night, and had it on breakfast tacos this morning.
The original recipe calls for one can of diced tomatoes with green chiles, but since I didn’t have any, I made a few adjustments.
Roughly chop and add to your food processor or blender: one small onion (or 1/2 of a large one), 1 clove of garlic, 2 de-seeded jalapenos (I added 1/2 the seeds from one jalapeno- adjust according to how spicy you like it), 1 small bunch of cilantro, the zest and juice of one lime 1/4 teaspoon salt, and 1/4 teaspoon sugar.
Note: I rarely use refined sugar in my recipes since we try to stick to real food most of the time, but such a small amount really helps bring out the flavor of the tomatoes, so I kept it in. I’m sure this recipe would delicious without it as well!
Pulse until the ingredients are finely chopped into very small pieces. Add 1 28-oz can of whole tomatoes, reserving the juice.
Pulse until smooth- about 5-10 times. If it is too thick, add a little bit of juice from tomatoes slowly while pulsing.
This salsa is best served after chilling overnight in the fridge. Store in a couple of mason jars, and use within a week.
This is a very healthy, yummy snack on it’s own with tortilla chips, or used in your favorite recipe that calls for salsa!
Homemade Texas Salsa
- 1 small or 1/2 large onion
- 1 clove garlic
- 2 jalapenos seeded (seeds added according to spicy level preference)
- 1 small bunch cilantro about 1/2 cup packed full leaves
- 1/4 teaspoon salt
- 1/4 teaspoon sugar or honey
- juice and zest of one lime
- 1 28- oz can whole tomatoes
- Roughly chop the onion, cilantro, jalapenos, and garlic.
- Add to food processor with lime juice and zest, salt, and sugar.
- Pulse until all ingredients are finely chopped.
- Add tomatoes, reserving juice.
- Pulse until 5-10 times, until a smooth consistency (but not TOO smooth!)
- If too thick, add a little bit of the reserved tomato juice until the desired thickness.
- This is best when chilled overnight in the fridge before serving. Store in a couple of mason jars, and use within a week.
- For a whole30 compliant version, omit the sugar/honey.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.