My husband and I have been trying to make the perfect salsa for years. We wanted something that wasn't sweet or picante-like in texture, something fresh, but not runny and watery,something with just the right amount of spice and texture and man, that's hard to find. I resorted to Bobby Flay's roasted salsa and was certain we had about the best salsa the two of us would ever make. Until I had Jan's.
I don't know what rock I had been living under to not be aware of how easy and perfect this salsa is...or that it even existed... because I now see it all over blog land after my dear friend shared the restaurant secret with me. It tastes JUST as good as the salsa in our favorite Mexican restaurants in town, only you control the heat.
Our old recipe required hours of roasting peppers, grilling tomatoes, chopping, chopping, chopping. And the dishes. Oy. If you have a blender or processor, you too can be a rock star at your next pot luck gathering. It's the best.
This liquid magic can be used in tacos, as a dip, with Rotel/Velveeta dip (come on, you know you love that stuff too), on eggs and omelets, or in your knock-off-Chipotle burritos. I keep it in a recycled glass jar (to keep people from dipping chips in it) and it stays pretty fresh for a week or two. I've tweaked this slightly from Janelle's original recipe, so tweak away to your family's tastes.
In a food processor or blender add the following:
2 cloves garlic, chop
1 small white onion, chop
2 cans diced tomatoes, undrained (use whatever variety you want)
1 cup cilantro leaves (to taste...I probably use more)
2 limes juiced (lemon will substitute in a pinch)
1/2-1 tsp salt (to taste)
1/4 cup extra hot jalapeno salsa (La Victoria's is our favorite) or chop
1 Anaheim pepper instead
That's it. Whirl it up until it's as chunky or blended as you like. Add or take out peppers as you prefer. Substitute fresh tomatoes ~chop and drain off some of the water before adding to blender or it's pretty wet. It's not rocket science and you can halve the recipe easily.