Uncle Richard’s salsa
A few years ago, salsa became the number-one selling condiment in the U.S., knocking out ketchup. And for good reason: salsa is spicy, light and fun whereas ketchup is plodding and heavy. Growing up, I could never understand people who doused ketchup over everything.
But, to be fair, they probably thought it was weird that I dumped hot sauce over everything. I’ve mentioned before that while I love Tex-Mex, I’m all Tex with (alas) no Mex.
But in Texas, it doesn’t matter what your roots are, every family has at least one homemade salsa recipe and here’s my family’s. It’s fresh, fast and easy, and if you like the flavors of lime, tomato and cilantro, you might like it, too.
You can use either canned or fresh tomatoes, depending on the season, but using fresh garlic, lemon juice and cilantro will help it taste bright and lively. And the recipe also calls for chile powder.
If you don’t make your own chili powder (recommended, but not necessary) be sure and choose the darkest chile powder you can find. Whole Foods’ chili powder has a pretty complex flavor and it has no funky fillers.
Now for a full disclosure: I don’t use measurements. Only when I bake do I follow a recipe exactly (because baking is chemistry and you just can’t mess with that). But when doing savory stuff I usually make it up as I go along and this recipe is no different; I watched my uncle make it one day and that’s how I learned.
But, I just made a batch and wrote down what I did, so this is what follows. Also, feel free to adjust the peppers and garlic to your spice preference—-I like things hot and garlicy, but not everyone is inclined that way.
Uncle Richard’s salsa
- 1 (28-ounce) can of crushed tomatoes
- 1 small yellow onion, quartered
- 2 cloves garlic
- 1/2 cup cilantro
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/4 to 1/2 cup pickled jalapeños slices
- 2 tablespoons lemon juice
- Salt to taste
- Place the tomatoes, onion, garlic, cilantro, chili powder, cumin, jalapeños, lemon juice into a blender and blend until smooth. Taste and adjust seasonings and add salt to taste. Will keep in the fridge for one week.
In the recipe’s description, you say to “make sure everything else is fresh—especially the garlic, peppers, lime juice and cilantro–or it won’t taste bright and lively.” However, the ingredients call for pickled jalapeño slices and lemon juice. Should the recipe here be the same one found on Serious Eats (https://www.seriouseats.com/recipes/2009/07/serrano-pepper-cilantro-tex-mex-salsa-recipe.html)?
Thank you! I can’t wait to try it.
Esther–I should hire you as an editor! In any case, you can’t go wrong with either recipe. though the one on this blog (which inspired the SE one), is more traditional Tex-Mex with the pickled jalapeños and lemon juice.
Hi! Can I use store bought jarred jalapeños? Thanks!
I just made this for the 2022 Superbowl and it’s PERFECT! Thanks, Lisa!
Marisa–You’re welcome! Enjoy the game!
I have an older version of this recipe written down from 2014 or so. Could you comment on the some of the changes? I’m curious about the changes!
John–The changes simply reflect how I make the salsa these days. Please feel free to continue using the older recipe!
Flavour like that I experienced while living in Mexico. And so easy to make.
Lori–I’m so glad you enjoyed it!