I’ve always been a (lazy) jarred salsa kind of girl. Last summer while camping, we had delicious, fresh salsa that was whipped up by my friend’s 14 year old daughter. I asked for the recipe, but couldn’t recreate it. It just wasn’t the same.
I tweaked it and tweaked it and found out that simple is better.
Here’s what I came up with.
- a big handful of fresh cilantro
- half a white onion
- clove of garlic
- a fresh jalapeno pepper
- 1 large can peeled whole tomatoes (or 2 small cans) UNDRAINED
- 1 beef bouillon cube
- salt to taste
Grab a big handful of cilantro (more if you love the stuff) and toss it into your food processor. Don’t worry about the stems.
Pulse a few times.
Chop your white onion in half, peel and quarter. (Tip of the Day: If you only need half an onion, make sure you use the sprout/top side of the onion. Save the side with the root in a sandwich baggie. The onion will keep much longer. Perhaps it still thinks it is growing…? Is smart onion…?)
Toss the quartered onion on top of the cilantro.
Lop off the top of a jalapeno pepper. Toss it and the clove of garlic into the processor too.
Pulse until chopped. (If you just hit the ON button, you wind up with cilantro-onion-jalapeno puree… you want it kind of chunky, so use the pulse button.)
Add your tomatoes.
Do Not Drain.
This is the important part. This is what makes it taste so good.
Take the beef bouillon cube and let it sit in a little bit of water. Mash it up with a fork until it breaks down into a crumbly/pasty looking mess.
Drop it in with the tomatoes and pulse. Ta-Da! Fabulous, fresh salsa.
(If this whole process takes you longer than 3 minutes, you shouldn’t be allowed in the kitchen anymore.)
Of course, if you like it really spicy add a second jalapeno, etc. It’s a very forgiving recipe. Tweak it as you please.
This is soooo good.
And? It’s almost zero fat, but it packs a ton of flavor. We eat it with chips, (duh) but we also mix big spoonfuls of it into shredded chicken.
I don’t mind watching my fat intake, as long as it still tastes good.