Seriously, The Very Best Salsa!

I have been making my own salsa for over 15 years and I have been told that I should market and sell it. But I am not in the business to sell products to make money. I cook for the pleasure of eating and feeding people I love. So, just like with my fudge recipe I shared that has been a long kept secret, I am going to reveal to you the recipe for my homemade salsa. It is easy to make and so far superior to any salsa that you could buy. I don’t like most store bought salsas as many of them contain artificial ingredients and even the organic ones don’t suit my palate. I use chipotle chiles in my salsa because I like the smokey flavor, but if you don’t like the smokiness of chipotle, you can substitute 2 roasted jalapeño peppers. This salsa is great on its own served with tortilla chips as an appetizer, and is also excellent with tacos, quesadillas and with eggs. Now surprise your family and friends and make your own delicious salsa!

1 14.5 oz can Muir Glen fire organic fire roasted tomatoes. If you can’t find the fire roasted tomatoes, feel free to use any brand of organic tomatoes. In the summer I use tomatoes from my garden.

1 7 oz can chipotle chiles in adobo sauce

1/3 - 1/4 yellow or white onion

3-4 cloves garlic, minced or pressed

Handful of cilantro, leaves only, no stems

Sea Salt

Pinch of oregano, optional

In a blender, blend together the tomatoes and 1-2 chipotle chiles, (or roasted jalapeños if you are substituting) making sure you get the chile and a bit of the adobo sauce from the can. Add the onion, garlic, cilantro, sea salt and oregano and pulse. I like to pulse the ingredients in the blender so I have some texture in the salsa with tiny chunks of onion and cilantro rather than a completely smooth salsa, although you can do that too and it will taste the same. Add a bit of water, perhaps 1/8 of a cup, maybe more, to the blender because tomatoes have natural pectin that allows them to thicken. So add just enough water to make the right consistency for your salsa. Taste and adjust the seasonings. Feel free to add more chile for heat, or extra garlic or cilantro to taste. Go with what feels right for your palate and enjoy!

Note: Once your salsa is refrigerated you will notice that it thickens, jelling up bit. To serve, stir a bit of water into it to make the right consistency.