Thursday, February 14, 2008

Salsa Mexicana I (Mild Simple Salsa)

This salsa is based on Anna's salsa. I changed it just a little to suit my family's tastes. Apparently her parents devised this salsa to get some much needed veggies into their children's diet by pulverizing the tomatoes so that...........look Ma, no chunks :)! and it worked! It is not only easy to make, but very good tasting too!


4 large ripe Tomatoes
1 Jalapeno Chili
1/2 small Red Onion, finely chopped
1/2 Lime, squeezed
Salt and Freshly ground Black Pepper to taste


Wash the vegetables well. Remove stem ends from the tomato and cut into quarters. Remove stem, seeds and membranes from the chili. Leave the chilies whole if you like a spicy salsa. Cook covered in a microwave proof bowl for about 7 minutes or until cooked. Alternately cook in a pan with a few tablespoons of water until cooked. Set aside to cool.

Mix the chopped onions with the lime juice, salt and pepper. Let marinate while you are preparing the tomatoes (about 10 minutes or so). Blend or pulverize the tomatoes and chili to your desired consistency and mix with the marinated onions. Chill until ready to eat. This salsa lasts for a few days in the fridge.

Some chopped fresh cilantro can be stirred in also.

Enjoy with pinto beans, rice, chips, quesadilla, omelets, etc.

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