Last week I made my first of the season salsa. I like my salsa in a kind of unusual way: smooth, but thick. My husband and I do not like raw tomatoes, so we really prefer that our salsa not have big chunks of tomatoes in it. Because of this, I have made my own
recipe for smooth and thick salsa. It has extra tomatoes, is cooked and then blended. These three things make it the perfect consistency for us. I wanted to share it, in case there are others out there that also prefer a smooth and thick consistency in their
salsa. This is how you make it!
All ingredients can just be coarsely chopped, no need to dice
- 6 medium to small tomatoes, cored and chopped
- 1 medium red onion, chopped
- 1 medkum green pepper, chopped
- 2 small jalapeño peppers, stems, ribs, and seeds removed (use one, or none, depending on how hot you like it)
- 2 tablespoons of lime juice
- 1/2 large bunch cilantro.
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Turn off heat and let cool for 15 minutes.
Pour cooled mixture into a blender or food processor and pulse a few times in case there are any large pieces left.
Blend on medium until mixture is smooth. DO NOT OVER BLEND! If you puree the mixture, it becomes thin, which is not desirable.
Pour the salsa into clean mason jars, screw on lids and keep in the refrigerator.
I love a smooth salsa, but I also like it thick, a combination that I have never been able to find in the store. This recipe makes it perfectly, as long as you don't over blend it. It is perfect on tacos and fajitas or spooned over enchiladas. One of my favorite things to do with it is to make salsa dressing for taco salads or mexican bowls. (Learn how to make a Mexican bowl here)
The simple recipe for one cup of salsa dressing is as follows:
- 1/4 cup of light sour cream
- 3/4 cup salsa
Just mix with a spoon and it's ready to use.
Make it how you like it!
I recently bought 4 of these jars. I like them better because the lid is attached and reusable. I use them to put my salsa in and also when I make refrigerator pickles. It is so much easier than using the screw on metal lids, and I never have to worry about whether it is time to toss the lid and start using a new one.
I recommend buying a few of these, if you make any "use immediately" condiments from your harvest.
All images by author except the last one, courtesy of Amazon