I got this recipe a few years ago. It’s the best salsa ever! It’s the only salsa recipe you’ll ever need. The church we were attending held monthly vegan cooking classes and they were so much fun! Each class had a theme, several recipes in a nice folder, cooking demos of the recipes, and samples of the recipes. I got a bunch of great recipes by attending several of these delicious classes. Today I’m going to share Barb’s favorite salsa recipe with you. It is also my favorite salsa and the favorite salsa of everyone who’s had it. One time, I even won first place at a local church salsa competition using this recipe. You’re going to love it! Just be careful about taking it to a meal with large gathering of people, you may find yourself the designated “salsa provider” at all future gatherings!
one 28oz can of whole peeled tomatoes
one handful fresh cilantro (stems removed)
juice from 1/2 lemon
1 heaping tablespoon chopped garlic
*one jalapeño pepper
1/2 sweet onion
1 tsp pink Himalayan salt
2 green onions/scallions (chopped & set aside)
Put all the ingredients in a food processor except the green onions/scallions and pulse until chopped. Do not over-purée. Then gently stir in the chopped green onions.
*Keep in mind that your jalapeño pepper is going to determine the spiciness of your salsa. For the mildest salsa use only 1/2 of a jalapeño pepper and remove the seeds and white pith first. We use 1 whole jalapeño pepper when we make it. Be mindful to wash your hands throughly after handling the pepper before touching your face or your children. Once my youngest son was helping me prepare this salsa and when I wasn’t watching closely he tasted a big bite of jalapeño and immediately spat it ￼out. Needless to say, he was very unhappy. If this happens to you, you can try yogurt, ice cream or milk as an anti-spice remedy.
Refrigerate the salsa for a few hours before serving. The flavors and texture will improve after 3-4 hours in the fridge. Serve with chips (we like Trader Joe’s salt free white corn tortilla chips), tacos, burritos, breakfast burritos, or haystacks (aka taco salad).
If your salsa turned out too spicy, mix in some sour cream to cool it down.
You can also take 2-3 ripe avocados, mash them with a fork and add a heaping tablespoon of this salsa to make some super tasty guacamole!￼