I had to learn how to make good salsa after I left AZ in my twenties. I'm back now, and although it tastes quite different from the salsa we enjoy at Macayo's every week, I get a lot of compliments on it!
2 -28 ounce cans of crushed tomatoes
1-28 can of petite diced tomatoes (drained)
2 medium onions-minced
4 jalapeños (remove seeds and ribs from two) minced
1 Tablespoon prepared, minced garlic
2 teaspoons salt (we use kosher)
1 bunch of cilantro leaves-minced
The juice of one lime
A dash or two of black pepper
-Microwave your lime for twenty seconds or so, then cut it in half and juice it- I just twist a salad fork around inside each half. You will get about twice as much juice.
-Always use a food processor or blender to chop veggies and cilantro if possible. It “bruises” them and you get a good, “melded” flavor immediately. If hand chopped, it takes a couple of days to “season”.
-Coat your fingers with some sort of cooking oil prior to handling the jalapeños. If your hands are already coated with oil, the jalapeños will not dry out your fingers or burn them and the juice will wash right off.
-To easily seed the jalapeños, cut in half lengthwise and use a teaspoon to scoop everything out cleanly. This is how you control the heat in the recipe- more ribs, pith, or seeds equals more heat!
-Don’t use a stainless steel bowl, it causes a weird reaction. We use a designated, one gallon plastic pitcher for our salsa because anything you put in it for the rest of it’s life will taste like salsa- even if you bleach it afterwards. Believe us- salsa-flavored sweet tea is not good!
-This stays fresh for about two weeks due to the acid content.
-I know it makes a lot, but you’ll have plenty to share with friends.
-If it is too hot, just add some more crushed or diced tomatoes.
-Finally, to make an authentic Sonoran “Machaca” (taco meat), put a few pounds of round steak, more onions and jalapeños, and a few scoops of salsa in a Crock pot overnight , then shred, and you’ll have a very low fat yummy taco meat!
added on 4/18/2012 by Heather Harbron