Mexican cuisine is my absolute favorite. Is there a week that goes by without our family eating something from this cuisine? If there was, I fear it would be a very sad week.
Whether it’s enchiladas, tacos, fajitas, beans, rice, tortillas, soups, guacamole, salsas, even tamales, something “Mexican” is usually found to be in the making in our kitchen.
Beans and rice are considered an inexpensive meal…sometimes people call it “cheap” food and wear long faces about being on a budget. Not at our house. When well seasoned, it’s a favorite meal… sometimes even a birthday request.
Recently I served guests a simple taco salad bar…fresh vegetables, seasoned meat, freshly cooked and seasoned pinto beans, cheese, salsa, etc. It’s usually a crowd pleaser since everyone builds their own salad.
Guests topped their salads with fresh homemade salsa, which soon became a subject of conversation at the table. One guest, Clayton, asked if our recipe for the salsa could appear in a future post. With “el cinco de Mayo” on the calendar this month, it seems like now is the perfect time!
This recipe contains just a few simple ingredients and, whether you like hot and spicy or just flavor, it can be easily adjusted to your taste. Be sure to watch the video for suggestions and tips not included here.
- 28oz can diced tomatoes
- 1 jalapeño, cut in quarters
- ½ onion, finely chopped
- ½ bunch of cilantro, finely chopped
- 1 tsp salt, to taste
- ½ tsp cumin, to taste
- Lime Juice, optional, to taste
Put jalapeño and tomatoes in blender and run just until jalapeño is ground up. Transfer to a bowl. Stir in onion, cilantro, salt and cumin. Add lime juice, if desired. Serve at room temperature. Salsa will store in refrigerator for a couple of days…the fresher the cilantro the longer it will keep!