In our house, Mexican food is cooked all the time.
My husband grew up in a small town (Thatcher) 3 hours east of Phoenix. As a kid, he ate burros and salsa daily.
When I met him, he was actually kind of a Mexican food snob, stating that anything that tasted different from the food he grew up with wasn't authentic. After traveling to Mexico for winter ball, his thoughts on that changed, but it didn't change the fact that he still thought the food he grew up eating was the best. I will attest to the fact that it's good stuff. When we visit his hometown, it's rare that we eat anything except La Casita, Mechie's, and Casa Mañana.
When I was pregnant with Blake, I ate Mexican food like it was my job. I literally wanted it so often that even Elliot was sick of eating it. It was during this time that Elliot's brother, Luke, shared with us their salsa recipe.
Since starting to make this recipe, we have tweaked it to our liking, and we are always happy with our results. Without further adieu, I give you the recipe for Johnson Family Salsa.
2 tsp minced garlic
1/2 jalapeño, seeds removed (Elliot likes to add a few seeds to the mixture to heat it up more)
1 green onion- just the white part, throw the green end away
1/4 cup white onion
10 cilantro leaves
1 28 oz can Hunts whole peeled tomatoes
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground oregano
1/2 tsp cumin
1 1/2 tsp crushed red pepper
Throw all this in a blender, cover it up, and chop it up til it's the consistency you like. This is not meant to be a chunky salsa, so I usually hit the button a few times.
I usually stir it up and taste it with a chip after. And then another, and then another.... and so on. ;)
This salsa has a nice bite to it, and it's best when eaten the same day. After about a week, it tends to get too spicy. Elliot and I differ on whether it should be chilled or not, he likes it cold, I enjoy it at room temperature.
If you find it has too much heat, add a little sugar until it's good for you. If you want it more spicy, add a couple more jalapeño seeds or another 1/2 tsp crushed red pepper.
I hope you enjoy! I'm looking forward to hearing what your favorite variations of our family salsa are!