I have a love hate relationship with pre-meal chips and salsa at Mexican restaurants, especially when they are so damn good you end up full before you even put in your order… sigh… I always try to pick the salsa apart to figure out what went in it, i.e. identify the secret sauce. Well, asking a lot of questions and experimenting, the secret sauce appears to be the brine from the jarred (or canned) pickled jalapenos. Damn, that was easy. So, if you are looking to make a “better than store bought”, addictive-can’t-stop-eating-the-damn-chips-and-salsa experience, give this a try.
This recipe comes together in just a few minutes, and all ingredients are completely adjustable to suit whatever your taste buds call for. Add/subtract more chilies, garlic, cilantro, lime, or anything else. After cooking for friends for years, I have learned there are people who hate cilantro (I mean, REALLY hate cilantro – some say it tastes like soap, another friend says it tastes like feet! what?!). I don’t know what this would taste like without cilantro, but to each their own 🙂 Try using roasted tomatoes or chilies for a different variation. Use different chilies for different levels of heat (throw in a habanero anyone?).
Salsa Mexicana
Equipment
- Blender or food processor
Ingredients
- 1 can 28oz. tomatoes
- 4 cloves garlic
- 1/4 medium onion, roughly chopped
- 1/2 tsp Mexican oregano
- 1 lime, juiced
- 1/3 cup sliced pickled jalapeños, (reduce or increase for desired hotness)
- 1/3 cup pickled jalapeños brine
- 2 Serrano chilies, (reduce or increase for desired hotness)
- 1/2 tbsp salt
- cilantro, small handful, including stems
How I Make It
- Put all ingredients into a blender or food processor and pulse until all ingredients are just combined. Be careful not to over blend (don’t over liquify - incorporating too much air will turn the tomatoes pink!).
- Taste and adjust for final seasoning of salt and/or lime.
- For best results, let the salsa chill for at least 30 minutes to allow for the flavors to come together.
