The evolution of this recipe is best described by Joni Mitchell when she sings, “You don’t know what you’ve got till it’s gone.” I figure Joni was reaching a little deeper than salsa with that line but that’s kind of how it was.
We grew up eating Tex-Mex and all the varieties of hot sauce and salsas regionally available, and in our universe we took for granted that these foods would always be available, in some form, everywhere.
When my wife and I left Texas for California we did not miss Salsa for she was there in all her spicy, lime, tomato, and cilantro goodness. What we lost in Tex-Mex we gained in Baja and Oaxaca styles and it was excellent. The fresh tomato and tomatillo salsas we grew up with now happily shared a place with the new fire-roasted and avocado based salsas we discovered in California.
Then we left California for western New York and we wept in the vast salsa wasteland. So desperate were we for Mexican food one evening we went to a Taco Bell. We ordered everything and at one point my wife said to the clerk, “Please, no red sauce on the frijoles.” To which the kid replied, “What’s a frijole?”
We turned to jar salsas but most tasted of stewed tomatoes with too much salt and varying degrees of heat. This tasteless wasteland lead us to the realization that we were going to need to learn to make it ourselves if we wanted to enjoy a good refreshing salsa.
So after many years of experimenting, we finally found the right combination of ingredients. We hope you enjoy this easy recipe as much as we do.
Homemade Fire Roasted Salsa
Prep Time: About 10:00 minutes
Processing Time: About :30 seconds
Tools you’ll need:
A Knife or Cleaver
½ large brown onion
4 cloves garlic, minced
1 28oz. can Muir Glen Fire Roasted Whole Tomatoes
1 10 oz. can Rotel w/Chiles
1-cup fresh cilantro
1 TBS Oregano
1 TBS Cumin
1 tsp. Black Pepper
½ tsp. Salt
¼ tsp. Red Pepper Flakes
¼ cup Fresh Lime Juice
First, cut the onion into chunks and drop into the blender.
Mince the garlic and add it to the onion in the blender, pulse several times until well combined.
Add the cilantro and the remaining herbs.
Add the lime juice and pulse several times to your desired consistency.
Simple, fast and exceptionally tasty.