A few months ago I tried to make salsa for the first time. It was an abysmal failure, a too tomato-y mush of bland. I ended up mixing it into a casserole, because that’s where all bad sauces go to die. (Or should, anyway.)
Fortunately no one but me was subjected to this feat of culinary dullness. Since then, though, the fact that I made a bad salsa has been stuck in my craw and I knew it wouldn’t dislodge until I redeemed myself.
Thank goodness! Today I made a batch of salsa that was so good I can’t wait to have more tomorrow. I owe it to a friend of mine who told me the secret is to use just as much onion as tomato. Then I looked through a few recipes and pulled what sounded good from each, and what I came up with is a salsa worth sharing, and not in a casserole!
- 2 large ripe tomatoes, diced
- 2 onions, diced
- 1 poblano pepper, diced, include seeds
- 1 medium jalapeño pepper, diced fine, include some of the seeds, but not all
- 4 cloves garlic, diced fine
- Juice of 6 small limes
- ~1 Tbsp white vinegar
- ~ 1/2 tsp salt
- 2 packets sweetener (I used Equal)
- 1 bunch cilantro, chopped
Mix it all together, let sit for about an hour, and grab a whole bag of tortilla chips. Look at empty casserole dish and laugh.