Mike's Authentic Mexican Salsa

Name: Mike's Authentic Mexican Salsa
Total time: 600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 large Tomatoes; 1 1/2 large White Onions; 1/2 large Purple Onion; 4 clove Fresh Garlic; 1 medium Bunch Cilantro [leaves and stems]; 1/2 cup Celery [with leaves]; 5 large Jalapeños [seeds left in]; 1 can 10 oz ROTELL Tomatoes With Green Chilies; 1 can 4 oz Hatch Green Chilies [add fluid in can] Or, 4 oz Fresh Hatch Chilies; 1/2 Juiced Lime; 2 tbsp Sugar [or, to taste]; 1 tbsp Salt [or, to taste]; 1 tsp Black Pepper [or, to taste]; 1 tsp Ground Cumin; 1/2 tsp Mexican Oregano; 1 tsp Each: Garlic Powder & Onion Powder

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is an authentic recipe from my old friend in Mexico. She'll also add Bell Peppers - of any color - to her recipe if she has them on hand.

This recipe will fill a standard sized Margarita pitcher.

This is an authentic recipe from my old friend in Mexico. She'll also add Bell Peppers - of any color - to her recipe if she has them on hand.

This recipe will fill a standard sized Margarita pitcher.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is an authentic recipe from my old friend in Mexico. She'll also add Bell Peppers - of any color - to her recipe if she has them on hand.

This recipe will fill a standard sized Margarita pitcher.

This is an authentic recipe from my old friend in Mexico. She'll also add Bell Peppers - of any color - to her recipe if she has them on hand.

This recipe will fill a standard sized Margarita pitcher.

Saved

Ingredients

10 mins

10 servings

Salsa
2 largeTomatoes
1 1/2 largeWhite Onions
1/2 largePurple Onion
4 cloveFresh Garlic
1 mediumBunch Cilantro [leaves and stems]
1/2 cupCelery [with leaves]
5 largeJalapeños [seeds left in]
1 can10 oz ROTELL Tomatoes With Green Chilies
1 can4 oz Hatch Green Chilies [add fluid in can] Or, 4 oz Fresh Hatch Chilies
1/2Juiced Lime
2 tbspSugar [or, to taste]
1 tbspSalt [or, to taste]
1 tspBlack Pepper [or, to taste]
1 tspGround Cumin
1/2 tspMexican Oregano
1 tspEach: Garlic Powder & Onion Powder

Saved

Steps

10 mins

1

Throw everything in a blender and blend to the consistency of your preference. Know that there's not a lot of fluid in this specific Salsa recipe. Slowly add fluids like broth or water to your preference.
2

Refrigerate straight from the blender or, you can cook this salsa in a pot on the stove until boiling - then simmer for only a few minutes. Then refrigerate. It's better to boil it tho.
3

If you decide your salsa is a bit too acidic tasting [caused by tomatoes & jalapeños] for your liking - add 1/4 teaspoon Baking Soda while your salsa is bubbling and mix well. Repeat this step if you decide it's still too acidic for your liking. Know that your salsa will foam up and discolor with this addition but, no worries - she'll settle right back down.
4

For a memorable contrast, add some additional fresh, fine chopped onions, jalapeños and cilantro to your salsa once it's fully cooled. Serve with homemade, seasoned Tortilla Chips. Or, serve over or, alongside most any primary Mexican dish you choose. Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on February 11, 2015 19:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Authentic Mexican Salsa

Mike's Authentic Mexican Salsa

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