Los Hombres Table Salsa
INGREDIENTS:
1 cn Diced tomatoes (you can use
-stewed, but they will be
-sweeter) (drain about half
-of the liquid and reserve)
1/2 sm Onion chopped
6 Sprigs cilantro; crushed and
-chopped (use fresh, not
-dried) (up to 8)
1 Chopped jalepenos (I prefer
-fresh, although you can use
-pickled) (up to 2)
Salt
Pepper
Just a splash of either
-lemon juice, lime juice, or
-vinegar (not too much on
-the vinegar-don't overpower
-it--you can always add
-more)
1 cn Diced tomatoes (you can use
-stewed, but they will be
-sweeter) (drain about half
-of the liquid and reserve)
1/2 sm Onion chopped
6 Sprigs cilantro; crushed and
-chopped (use fresh, not
-dried) (up to 8)
1 Chopped jalepenos (I prefer
-fresh, although you can use
-pickled) (up to 2)
Salt
Pepper
Just a splash of either
-lemon juice, lime juice, or
-vinegar (not too much on
-the vinegar-don't overpower
-it--you can always add
-more)
Here is my "recipe detective" or copycat version of a simple, easy to make tomato based salsa. This comes from a Tex-Mex restaraunt in North Richland Hills, Texas. called Los Hombres. Their food is decent, but the beauty of their salsa is in it's simplicity. It's very quick and easy to make.
Mix all ingredients together (to taste). Lightly chop in a food processer or hand blender, but do not puree. Leave some texture
*Note: This is the basic recipe and is fine as is, but sometimes I can't help tweeking here and there. If it's too hot, add a little sugar. If it's too thick, add some of the reserved liquid you drained off. You can also add minced garlic, ground cumin, a pinch of oregano, chopped green onion, canned green chilis and/or in any combination. But the basic recipe is a good place to start for the first time. Use as a corn chip dip, or as a topping over enchiladas, tostadas,tamales, spanish rice, refried beans, eggs, or whatever. The result is quite "toothsome".
Mix all ingredients together (to taste). Lightly chop in a food processer or hand blender, but do not puree. Leave some texture
*Note: This is the basic recipe and is fine as is, but sometimes I can't help tweeking here and there. If it's too hot, add a little sugar. If it's too thick, add some of the reserved liquid you drained off. You can also add minced garlic, ground cumin, a pinch of oregano, chopped green onion, canned green chilis and/or in any combination. But the basic recipe is a good place to start for the first time. Use as a corn chip dip, or as a topping over enchiladas, tostadas,tamales, spanish rice, refried beans, eggs, or whatever. The result is quite "toothsome".