gringa salsa

Almost 20 years ago, I began making my own salsa from the center of innovations of Mexican cooking – my mother’s kitchen, Dedham, MA. It was inspired by as likely a source as the kitchen – a recipe in the Boston Globe for “Chunky Corn and Tomato Salsa”. (Don’t chuckle too hard about the latter; the sunday Globe magazine was a treasure trove of really great food.)

Over the years, I made some adaptations. This recipe, though, is an evergreen, since it uses canned tomatoes. I drop the corn now more often than I use it;

  • One 28 oz can diced or chopped tomatoes in juice, drained
  • Juice of one juicy lime
  • one small bermuda onion, diced
  • one minced jalapeño pepper (optional heat)
  • 3 small garlic cloves, minced or grated with a ginger grater
  • pinch of kosher salt
  • pair of comfortable stretch pants

Combine all * except pants * in a non-reactive bowl. Let stand for 2 hours to let the flavors blend. Put on your stretch pants in anticipation of emptying a full bag of chips to accompany the delicious salsa. Serve salsa at room temperature with lots of chips. Enjoy.

1 Comment

Filed under appetizer, Recipes, Recipes for the Soul, Recipes yummy!!!, snacks

One response to “gringa salsa

  1. blue milk

    Yum! Must try.

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