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
Ingredients
- 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
Instructions
- 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.
For this, I use white or yellow.
Thanks for sharing this recipe! I'm going to try it this weekend. I've made fresh salsa in the past but have never found a recipe that wowed me. Maybe this one will be it!
my garden in Dallas is bustin at the seams with various toms and various peppers, I am anxious for the sun to come up so I can pick and make this salsa, thanks Lisa, you rock
thank you so much for your recipe. I am actually living in San Antonio and have a recipe that was given to me by my sister, but over the years we have added to or changed it so I know how to make it in my head and with a family of 6 to cook for, I never measure anymore, but I always get asked for my recipe and I have to stop and go back and find that original that I base mine off of and it happened today and I can't find it, so you were the first person I thought of that would have one like mine. Sure enough. I love your blog and have been following it for quite some time as you have really great recipes. I found you when looking for a granola recipe and we just love your Uncle Austin's! Thanks so much. For my salsa, I use 1015 or white onions or whatever I have sometimes, but my original called for green onions with the tops for added color. Also we love habaneros so we make it with those sometimes too :0 Anyway I will be sharing your salsa recipe with my friend since I can't find mine. Thanks again!
I absolutely LOVE your blog! We are 100% Texan transplanted to AZ about 7 months ago and missing home cookin! Thank you for sharing your family memories and recipes that remind me SO much of being in the kitchen with my grand mother and great grandmother. God bless you!