I’ve been promising you guys my family’s favorite salsa recipe and I finally got around to making it. As I mentioned in my last post, I visited my friends this past weekend and thought the salsa was a perfect appetizer on a lovely summer day. Plus, I wanted to get you this recipe in time for 4th of July. Obviously, it goes perfectly with any cookout along with some tortilla chips. Although, it’s so good that sometimes I just eat it with a spoon.
There’s nothing particularly special about the recipe, but my family has been making it for years. I’m not sure where it came from originally, but the recipe is called Brad’s Salsa…so thanks, Brad, whoever you are.
The ingredients are pretty standard for a salsa recipe. It uses canned tomatoes instead of fresh though. Is that normal? I’m not sure, but it makes one tasty dip. And for all you cilantro haters out there, I’m sorry, but this recipe contains a lot of it. I guess you could leave it out but it just wouldn’t be the same.
I think what makes it so amazing are that the ingredients are just so fresh. It’s best served after having mellowed out together for a day, giving it all a change to meld togetehr.
Because I made this on the weekend, I was actually able to take some pictures in daylight! I know. Amazing.
So here you go. Enjoy the pictures and the recipe. I hope you make it for this weekend’s festivities!
Recipe from Brad?
1 28-oz can whole peeled tomatoes, drained (juice reserved), chopped
1 small can diced green chiles (in the ethnic/mexian aisle at the market)
1 Tbsp jalapeno, diced fine (optional)
1 red onion, diced fine
1 clove garlic, diced fine
tabasco to taste
juice 1/2 lemon
1/2 cup cilantro, chopped
salt and pepper to taste
Mix all ingredients. Add some of the reserved tomato juice if desired. Let mellow for 12-24 hours in refrigerator. It tends to get more watery as it sits, so don’t overdo the tomato liquid.
*Note: if doubling this recipe (which I always do), be careful of doubling the chiles and jalapeno. Be sure to taste before adding more than a single recipe’s worth.