When my husband and I were younger we would judge a Mexican restaurant on the quality of their salsa. Now you’d think that every Mexican restaurant would serve a simple fresh salsa, but it’s surprising how few actually do. Of the many restaurants we’ve tried in the area over the years, we only found a handful that had a good fresh salsa.
So now, instead of seeking out the elusive fresh salsa, I just make my own at home. That way I can control the heat level and make it with the exact amount and combination of spices that my family likes.
For this salsa, I just start with some canned diced tomatoes, and add a few fresh ripe tomatoes for extra freshness. Then I add a bid handful of fresh cilantro, some garlic and onion. For spice, I like some smoky cumin and fragrant Mexican oregano. And to lighten everything up, I add a squeeze of fresh lime juice. Now if you like your salsa spicy, just add a jalapeño and then blend away.
Serve this fresh salsa with your favorite Mexican dishes or some freshly fried tortilla chips for dipping.
Since tomorrow in Cinco de Mayo, this salsa would be the perfect pairing for your Mexican dishes. Today, I served this fresh salsa with Old El Paso Beef Enchiladas. They made a wonderfully hearty lunch for my family.
Yield: Serves 4
1 14-oz can diced tomatoes
2 fresh tomatoes
1 clove garlic
1/4 cup chopped onion
1/2 cup fresh cilantro, or a handful
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon Mexican oregano
the juice of 1 lime
1 jalapeño, seeded and veins removed (optional)
Add all ingredients to blender and blend on low until well combined.
Serve with tortilla chips or your favorite Mexican dish.
This post sponsored by Old El Paso. All opinions 100% mine.