Blushing, plump tomatoes, aromatic cilantro, the zing zap of fresh lime juice and of course fiery peppers all buzz-buzzed together to create a vibrant muddle of goodness.
We put this ****** on ever-y-thing! Always have. Always will.
As far back as I can remember homemade salsa has just been there, in the fridge, on the dinner table, on the buffet table, on the patio table.
When I was growing up my Mom and Dad vacationed in Mexico. How they loved Mexico. Especially Mom. So us girls reaped the benefits of Mom's passion for Mexico, her love of good food and natural talent in the kitchen. Often our family lunches and dinners were deliciously graced with homemade enchiladas, chilaquiles, tacos, frijoles, guacamole and, of course, salsa.
Mom made the chunkier Pico de Gallo style often. And over the years, because I'm wholeheartedly of the 'smoother', pureed, salsa persuasion, I just melded those fresh ingredients Mom always used, into my stand-by, make-it-all-the-time salsa.
I'm here to tell you, right now, that if you're into salsa, this stuff is ambrosial.
To this day, almost every time I make it, which is often, Forest Grump says, "I could drink this stuff it's so good!"
There's no magic here, just fresh-from-the-garden goodness buzzed up in the food processor, or blender to create a kick-ass condiment that will make your taste buds say, "Arriba, arriba! Ándale! Ándale!"
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We like our salsa quite hot so I leave the seeds intact in the peppers. If you want to tone down the heat, you can omit the Serrano completely and remove the seeds from the jalapeno.
4 plump, fresh tomatoes, stem removed, quartered
1/2 large sweet onion, peeled and cut into chunks
1/3 - 1/2 cup fresh cilantro
1/4 - 1/3 cup fresh squeezed lime juice
1 jalapeno, cut in chunks
1 Serrano pepper, cut in chunks
1 tablespoon sea salt
Toss all ingredients into a blender or food processor and buzz, buzz, buzz, until you have a damn fine pureed consistency. Refrigerate for at least an hour so the flavours can get muy contento. Serve with nachos, warm tortilla chips, chile rellenos, tossed into mac & cheese, over fried eggs, ummm...... Will keep in a covered container in the fridge, up to 4 days.