Recipe by Grimm's Restaurant Tales
Did we nail it? Or did we NAIL IT!
Top Review by hollyfrolly
So fresh and delicious. I added a bit more cilantro and did not add any of the jalapeno seeds (this time!) due to the request of my mild mannered dinner guests. ;0) <br/>The jalapenos simply give it really good flavor- without the heat- and the chili powder is a great addition without being over powering. DELICIOUS salsa that can easily be tweaked to your desired heat. Will definitely make this again and again! ***UPDATE: Have now made this salsa a number of times WITH the jalapenos and their seeds- LOVE it!!!! Try it with my recipe: Pintos and Blacks! So, so, sooooo good! Thanks for the BEST salsa recipe out there!
- 1⁄2 onion, chopped fine (Thats almost 1/2 an onion)
- 1⁄2 cup fresh cilantro, packed into the measuring cup
- 28 ounces whole canned tomatoes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄2 lime
- 2 seeded jalapenos, chopped (reserve seeds if desired for increasing heat)
- cayenne pepper (optional)
Directions See How It's Made
- In a blender, combine cilantro, tomatoes, jalapenos, juice of 1/2 a lime.Blend.
- Add spices and salt.
- The salsa will have a small bite from just the jalapenos, I like to taste it now and then add in minced seeds for heat -- Remember to add in small amounts, jalapenos add the kind of heat that sneaks up on you. Not to mention one night in the fridge with all those flavors mingling could up the heat substantially. Sometimes I use cayenne pepper to build heat bc it dosen't seem to have as strong of staying power on your tounge. Then again I'm sure others would disagree and have their own methods for building heat.
- Last add the onions (as much to your liking) and once this is done PUT THE BLENDER AWAY, otherwise you end up with spicy vegetable pulp, the onions will give it texture. Sometimes I leave out the cilantro until I add the onions to give the sauce even more texture.Of course you'll want to chop the leaves a little.