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You can also find all sorts of salsa recipes on line, but here's my tried and true favourite, from one Cress Walker, former planner for the RMOW, last seen on his sailboat still cruising the hot spots of the world. It even beats the one from my former Mexican neighbour in San Diego, where the sun never stops shining.
Glenda Bartosh is an award-winning journalist who says San Diego has the best climate on Earth.
RECIPE:
Best Salsa
- 1 large (28 oz./796 ml.) tin tomatoes, whole not crushed
- 3 or 4 jalapenos, fresh or canned (Ieave in the seeds for more heat; you can also supplement with serranos)
- Half a bunch of cilantro
- 3/4 of a bunch of green onions, or 3 or 4 big ones, chopped
- 2 to 4 cloves of garlic, to taste
- 1/2 to 1 tsp. salt, to taste
Toss everything in a blender and whirl on high. Don't over-blend — you want some good-sized flecks in it. I like adding the juice of half a fresh lime.
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