Why bother with making regular cooked salsa when it’s cheap at the store? Let me count the reasons:
1; Complete control of the spice level
4: Control of the carb level
AND it’s easy.
4 cups Roma tomatoes, chopped and drained
1 red onion, finely chopped
1-3 tablespoons lime juice (fresh or bottled) OR cider vinegar
Salt to taste
Pick 2 to 5 below;
1 bunch cilantro, chopped
3 – 5 cloves garlic, chopped or mashed, OR 1-3 tablespoons jarred minced garlic
1-2 teaspoons fresh or dried oregano (If you use fresh, chop it finely)
1/2 teaspoon coriander seeds
1 tablespoon espasote
Pickled jalapenos and juice to taste
1-2 to 1 teaspoon cumin
1/2 teaspoon black pepper, preferably freshly ground
1/2 to 2 teaspoons chili powder
Red pepper flake (to taste)
Ground fresh serrano, habenaro or other hot peppers to taste
Chipotle peppers, dried or canned in sauce
Chop everything, then place in a saucepan.
Cook on low heat until the flavors have melded, usually 10-15 minutes. The mixture should come to a slow boil and boil a few minutes.
If you want a fresher taste, hold back the cilantro, 1/2 the onion, and 1 cup of tomato, and stir it in 2-3 minutes before you’re done cooking the sauce.
Use this on anything and everything. Try it on cauliflower “rice”, any meat, zucchini, anywhere you might use regular tomatoes or tomato sauce.