This comes from the Grit cookbook, but I modify it a bit. (The Grit is an awesome vegetarian spot in Athens, Georgia.)
I will put the Grit instructions in parenthesis...
- 1 chopped tomato (Grit says 1/2 tomato)
- 1 14-ounce can of diced tomatoes (Grit says 28 ounces)
- juice of half a lime (Grit says lemon, we say hell no)
- 3 garlic cloves (Grit says 1 clove)
- 1/4 cup chopped cilantro (Grit says leaves off 4-5 stems)
- 2 chopped jalapenos (Grit says 1 small)
- 1 chopped white or yellow onion (Grit says 1/3 medium red)
- (Grit says 2 tablespoons cider vinegar but we don't add vinegar at all)
- 2 teaspoons ground coriander (Grit says 1/4 teaspoon cumin)
- 2 teaspoons ground ancho chile pepper (Grit says 1/2 teaspoon dark chile powder)
- 1 teaspoon pepper (Grit says 1/2 teaspoon)
- 1/2 teaspoon salt
I really love ancho chile powder and ground coriander together, btw.
Hmm... now that I look at it, I modify just about every single thing, huh? So forget the Grit (but thank you very much for teaching me the basics of a good, simple salsa). This is MY recipe for salsa now, though. :)
I really don't do as much chopping as is called for either. I throw the lime juice, canned tomatoes and a roughly chopped tomato in the food processor and pulse a few times, then dump it in a Rubbermaid container. Then I put a roughly chopped onion, the jalapenos, cilantro and garlic in the processor and pulse it until it's pretty fine. I dump it in the container with the tomatoes and mix in the spices and that's it. Commence to eatin' or chill and eat later.
The vinegar I think is supposed to act like a preservative, but we eat salsa so fast around here (it's our number 1 condiment) that I don't worry about it and my boyfriend thinks that it makes it too fruity, like apples. Not a fan.