I am loco for Mexican food. I could definitely consume enchiladas and tacos for every meal for all eternity and not complain about it. I could also easily subsist on chips and salsa for the same length of time. Actually, I might prefer it.
I’m that person who totally fills up on the salty chips and smooth salsa whenever I’m at a Mexican restaurant, barely able to shove my actual meal into my stomach by the time it arrives.
Isn’t that pretty much always how it goes?
There’s just something so irresistible about authentic Mexican salsa. Not to mention those chips – mmmm! Perfection.
Especially in the summer. There’s nothing better than sitting outside on a patio with a basket of warm chips and a gallon – er, cup – of fresh salsa. Ever since I first blended up a homemade batch a few months ago, I have been living off the stuff, and it’s definitely taken over as my most-eaten recipe this summer.
I haven’t mastered homemade tortilla chips just yet (I wish I had some Mexican heritage and the recipes that go with it, but alas, I am almost completely Scandinavian), but I love the Tostitos Hint of Lime chips. To me, there’s more than a hint of flavor, and they’re super salty, just the way I like them. They even taste good by themselves – and I am not one to eat plain tortilla chips. They remind me a little of the guacamole Doritos that used to exist a decade or so ago. So good! And perfect with this salsa.
I like my salsa a little on the spicy side. This is a common area of disagreement, not to mention hard to control, depending on how hot your jalapenos turn out to be. Most of the time I just toss two whole jalapenos (stems removed) into the blender and end up with perfect salsa. On occasion, though, I have removed most of the seeds, and sometimes the salsa has ended up even spicier. You just never know. If you want to be safe, use just one jalapeno, and if you want to be really safe, use one jalapeno and remove all the seeds. That’s about as mild as you can get it.
A lot of people add a pinch of sugar to their salsa to preserve it, but I never have that problem (This recipe makes a decent amount – about 7 cups – and never lasts beyond the seven-day mark) and I like my salsa to be on the saltier side, so I don’t add any.
The best part about this recipe is that it’s SO easy. Dump three cans into the blender, add fresh jalapenos and cilantro, shake in some seasoning, and blend. You don’t even really have to chop anything! It’s fast and foolproof. Just make sure you don’t wear a white shirt if you’re prone to spilling. (Not that I’d know anything about that…) Since I can’t justify the cost of a Blendtec, I bought a Ninja a few Black Fridays ago and it’s the best blender I’ve ever had.
I try to keep the cans on hand so that I can mix up a new batch whenever I feel like it. I always have garlic on hand and I usually grow my own cilantro in the summertime, so the jalapenos are the only produce I have to purchase fresh. Someday I’ll master those in my [now-nonexistent] garden, but until then, I try to keep them on hand, too. I really want to be good at gardening, but I’m just not, so if any of you have any gardening-for-dummies tips, hit me up!
Oh, yeah, and I’m a weirdo who hates onions, so I don’t add any to my salsa recipe. I sprinkle a little onion powder in mine (because I hate the texture, not the flavor) and I think it tastes great, but you can most certainly throw a real onion into yours. I actually like my salsa to be so smooth that I probably couldn’t even pick out if there were real onions in there, but I guess I still just leave them out on principle. Sorry for my lifelong onion aversion.
The only real disadvantage to this recipe is that it really tastes best on the second day. You can dive in right away, but it doesn’t compare. The second-day salsa is miles ahead. It’s worth the wait, I’m telling you. If you eat it on the first day, it isn’t very flavorful and is actually a little boring. But hold your horses for 24 hours and – yum!
I have made this recipe no less than seven times so far this summer. It’s a new staple here. And I hope you love it as much as I do!
- 1 (28 oz.) can whole tomatoes
- 2 (10 oz.) cans tomatoes with green chilies (Rotel)
- 2 jalapenos, stems removed
- 1/2 cup fresh cilantro
- 1 clove garlic
- 1 Tbsp. lime juice (fresh or otherwise)
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. onion powder
- Pepper to taste
- Combine all ingredients in a blender, and puree until smooth (or to desired texture). Add extra salt and pepper to taste. Pour into a plastic container, cover, and refrigerate overnight for best flavor. Serve with tortilla chips.