Friday, May 21, 2010

More Salsa Please

If you know me (you don't even have to know me well) you know I LOVE Mexican food!!! It makes my heart skip a beat, and not just because I am clogging my arteries, but because all the different flavors. There are a few places I like going, they are all good, but just to name a few... El Torito is good, but sometimes its hard to get past the bad services. Olivia's is a mom and pops place here in town and the abondigas soup is to die for. But my most favorite place of all is Don Jose's.

Some of you may be thinking "Don Jose's??!!" but I love it! I have always had such fond memories of going there with friends or family, or both. As a matter of fact, some dear friends took me there to stall right before Jon proposed to me.

Another reason I love it so, is because they have THE BEST salsa!!! When I think about going to Don Jose's I don't think about how great the food is, because its okay, but because of the salsa. It has a flavor that is unlike any other restaurant salsa.

So I did some web digging to find a recipe. I found one, and it was from a guy who asked the manager for the recipe, and he gave it to him. It seems pretty right on, however, the real secret to the recipe is how its prepared. For the most part everything is really finely chopped. You don't really notice any big chunks of anything other than tomatoes, everything is consistent.

So here it is...

1 can of whole tomatoes. (You can use fresh, but I tried the caned and found that they really work nice)
1 Onion minced (I used a large white onion, but next time I will use a med, or small)
1 One bunch of green onions
1 garlic clove minced. (I used 2)
1/2 a bunch of cilantro
1 to 2 jalapeno chille to taste. (I used 2, but I really made sure to get all the seeds out so it didn't overpower the salsa with too much heat, but really gave a good chille taste)
1 dash of vinegar (I have no idea what this was for, but I did it and didn't really taste a difference)

Drain the tomatoes (keep the juice if you want your salsa a bit more soupy) and coarsely chop the tomatoes, put them in a bowl. Mince your onion very finely and add as much as your liking. Chop up the green onions, mince the garlic, and cilantro, and add it all to the bowl. Seed and mince the jalapenos, (remember the heat comes from the seeds, so if you want it hot leave them in) add a dash of vinegar. Stir everything together. I also let mine sit in the fridge for a while to let the flavors come together.

I put a bit of fresh ground pepper in it, you can also add salt, but keep in mind that if you are watching your salt intake like I am, there is already salt in the canned tomatoes.


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