Prep 15 mins
Cook 0 mins
I have been making this salsa for probably 30 years.It is what I am most noted for. As with any recipe, please feel free to adjust the ingredients. Having said that,you can adjust the heat factor by the amount of crushed red pepper flakes you use. Be aware that the red pepper flakes tend to become hotter after the salsa has had time to let the flavors meld. You will see in the recipe where it says to drain the tomatoes, and reserve the juice. The juice is for thinning the salsa. I put most or all of the reserved juice in mine, this is the way we like it.If you prefer thicker salsa, don't put all of the juice in. This salsa doubles and triples great. If you are anti-cilantro, please feel free to use Italian flat leaf parsley or just leave it out, but the flavors won't be the same. I like to use whole canned tomatoes, and I like the consistency of the canned ones, and the convenience. Canned, whole tomatoes will give your salsa body, and I like the flavor. I happened to hear Tyler Florence,from the Food TV Network say that he never uses fresh tomatoes in salsa, and only uses canned. I've been making my salsa like this for many years! I keep mine in a glass container, and it will last about 2 weeks.
- 1 medium onion, quartered
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon garlic salt
- 1⁄4-1⁄2 bunch cilantro, cleaned, stems removed
- 1 (28 ounce) can whole tomatoes, drained, reserving juice
- salt, to taste
- The very first thing you do is to open the cans of tomatoes, and let it start draining; don't forget, do NOT throw away the juice, you will need it later.
- Using a food processor:.
- Place onion, red pepper flakes, and garlic salt in a food processor,with the blade, and pulse a few times, until the onion is the size you prefer.
- Remove the onion mixture and place in a medium size bowl; use a larger bowl to double or triple.
- Place cilantro in processor and pulse a few times. Scrape sides of processor,if necessary. Remove cilantro and place it in the bowl containing the onion mixture.
- Place the drained tomatoes in the processor, and pulse a few times.
- Now is the time to add in the reserved tomato juice. I happen to like mine on the thin side, so for this recipe, I will use most or all of the juice. Add a little juice, stir, adjust seasonings, and continue until you have the consistency and flavor you want. Taste, and add salt, if necessary.
- I find that salsas retain their freshness in a glass container better than plastic.
- *If you have a problem with the cilantro (too thick to process) just add a couple of tablespoons reserved juice or a tablespoons or two of water. That will "free up" the blades on your processor.
- When I make salsa, and I always at least triple the recipe, I store mine in a glass jar or mixing bowl with a lid. It will keep for about 2 weeks.