My Dad has taught me a lot of things in life but most importantly he taught me how to make a killer salsa. He taught me about ten years ago and I have made it about a zillion times since then. It’s easy to make, it tastes insanely good and fair warning…it’s addicting. Don’t say I didn’t warn you. The salsa is more of a Pico de Gallo really since it’s rough chopped but who really cares. It’s practically a meal in itself. A few notes: For some reason it doesn’t store well in a metal bowl. Use glass, it’s cuter anyways. Never forget the lime. I highly suggest blue chips with the salsa. It’s just the right thing to do. Also, try the salsa on a burger. You’re welcome. 🙂
About 8-10 tomatoes
the juice of two limes
olive oil to taste but if I had to guess maybe 2 tbsp
salt to taste
one bunch of cilantro
two cloves of garlic
one bunch of scallions
1/2 of red onion
2 serrano peppers
Chop everything by hand, it’s just proper. A food processor doesn’t do it justice. It really doesn’t take long to chop. Just make sure you have a good ratio of tomatoes vs the other ingredients. Add more if necessary and add oil and salt to your liking. I’m not sure how long this will store in the refrigerator since I eat it all within a few days. It just happens.
Last weekend I tried this Tomatillo Salsa Verde recipe that I found on Pinterest.
It is so easy to make and it tastes great. So great that I made it again tonight. Just to take pictures for the blog, not because I had already eaten the other batch. Not at all.
Truth be told I didn’t follow the recipe as far as the amount of peppers, tomatillos to use, or anything. I got so excited I just threw everything in the pan and went with it. I do know that I put two jalapeno peppers in each batch and I don’t think it’s that spicy. I might try three next time. Again, I suggest the blue chips with this salsa also.
Thanks Dad for introducing me to the fine art of salsa making!