Chips and salsa has become a stand-by at many get togethers. There are loads of bottled salsas available. In fact, I’ve read that salsa has overtaken ketchup as America’s top selling condiment. Still, there nothing like homemade – so I pulled out this old recipe from Betty Rosbottom’s Cooking School Cookbook. It’s a great basic recipe and tastes so fresh! I usually serve it with chips (and a margarita). But try adding some chopped mango or pineapple and serving it as a side with grilled fish or chicken.
Salsa (makes 1 1/2 cups)
- 3 medium ripe tomatoes
- 2 jalepenos (approx 2 1.2 inches long)
- 1 tsp minced garlic
- 1/2 cup finely chopped onion
- 1 Tblsp chopped cilantro
- 1/4 tsp sugar
- 1/2 cup tomato juice (optional)
- Deseed and dice the tomatoes and peppers.
- Combine all ingredients, except the tomato juice, in a food processor. Pulse until desired consistancy. (chunkier if serving as a side)
- Add the tomato juice and store to combine.
- Place in the refridgerator for 2 hours before serving.
- Store in the refrigerator.
If adding mango or pineapple – Dice to same size as tomato and combine with other ingredients in step 2.