Salsa
Being the good Texas girl I am, I am very picky about my salsa. My favorite is the kind you get at the little hole in the wall restaurants here in west Texas. We have a great restaurant next door to where I work and I’m usually in there once a week begging for chips and salsa. I will eat some of the salsas you can get at the grocery store, but I can’t do picante sauce. I don’t care if it’s not from New York City!
This is more of a suggestion than a recipe. I start with this and then adjust to my taste. I use the jalapeño to adjust the heat. So start with half, taste and then throw more in after if you want it hotter. I normally leave all the seeds in the peppers because it’s easier to adjust the heat that way. Also, I almost always have to add more salt but I’d rather be safe than sorry.
Salsa
4 tomatoes
1 onion
4 cloves garlic
1/2 jalapeno (more or less depending on how spicy you want it)
2 lemons
2 limes
approximately 1 tbs salt
handfull of cilantro
Roughly chop the tomatoes, onion, garlic, and jalapeno (don’t worry too much about the chop it’s all going to be blended anyway) and throw them in a food processor or blender. Squeeze in the juice of the lemons and limes, add the salt and cilatro and blend until everything is blended together to your liking. Taste and adjust as needed.