This salsa came out of necessity. When we first lived in the middle east years ago our closest “mexican” restaurant was in another country, so I had to figure out a good recipe. Fast forward a couple years to us living back in Texas with plentiful mexican food, and I realized I still preferred this salsa to most others (I think because it’s the perfect mix of spice and freshness with the perfect consistency). It’s our go-to salsa- we always have a batch in the fridge, and its perfect on just about everything.
1 small purple onion
2-3 cloves garlic
1 handful fresh cilantro
2-3 jalepenos (depending on your spice preference)
1 lime, juice of
1 can rotel
1 can diced tomatoes
Turn broiler on to high and broil 2 jalepenos until they are charred. Dice finely and set aside. Roughly chop the first four ingredients. Put the onion, garlic and the fresh jalepeno in a food processor and pulse until the onion is finely diced. Add the cilantro and pulse until the cilantro is fine. Add lime juice, rotel and tomatoes. Pulse a couple seconds until combined (For smoother salsa pulse a few more seconds) Add the broiled jalepenos one teaspoon at a time until the preferred spice level is achieved. Season with garlic salt. Serve with chips. Store in an airtight container in the fridge.
Substitute 1 can pineapple for the can of tomatoes for a fresh twist
Add 1 habenero pepper for an extra kick