If there’s one thing that applies to every Texan, it’s that we love to have a good time and we love to eat delicious food! So, here on “The Daytripper” blog, we’re on a mission to provide you with recipes that’ll accomplish both! Chet has already given you the greatest dessert recipe: his famous Texas Sheet Cake recipe that gave us all the best kind of sugar highs, so I’m continuing our Texas recipes with my favorite salsa (although my mama calls it hot sauce…)
Now, if your family is anything like mine, salsa is a crucial part of any meal (Tex-Mex or not). Growing up in Texas, I learned salsa is not a garnish…a Texan uses salsa like gravy or ranch dressing…on EVERYTHING. I first fell in love with this salsa at a college friend’s family gathering in West Texas, and immediately knew it would meet the high-held salsa standards of my family, so I grabbed the recipe and ran. It is now a beloved member of every family gathering.
And the best part? Not only will it make you look like a pro chef at every gathering, but it’s extremely easy. All you need are these ingredients and a food processor or blender. It’s super customizable so you can tweak the spice level to what you like.
First, cut one-fourth of a medium onion in 1/4’s and add to the food processor. Then cut a jalapeno into fourths and add to the processor as well. Since some members of my family can only handle a little heat, we use one medium jalapeno and remove the seeds. However, if you’d like a lot more fire in your salsa, get a bigger pepper and use the seeds. Or if you would like to completely burn off your taste buds like Chet likes to, add 2 or more peppers into the processor to kick things up.
While making this in college, I absentmindedly rubbed my nose after cutting the jalapeno and it BURNED like crazy. I had to rub butter in my nose to quell the burn and it was an altogether awkward moment for my roommates and I…so now, to avoid unpleasant burning and butter-usage, I use the produce bag to hold the pepper as I cut it and I suggest you do the same.
You can use a blender, but my family likes our salsa more chunky so we use the food processor. You’re only going to pulse it maybe 3 or 4 times at this point, just enough to lightly chop the jalapenos and onions.
Next add both cans of tomatoes to the food processor and then add the garlic salt, cumin, sugar and a dash of salt. You can substitute one roughly chopped garlic clove instead of garlic salt or add fresh cilantro into your salsa if you want.
Pulse the food processor a few times and check the salsa occasionally to see if it’s at the consistency you want. It chops up pretty quickly, so be sure to keep checking to see where it’s at. Once it’s at the consistency you want, taste it to check the spiciness…and try not to eat it all right there, you do want to share it with others don’t you?
Remember that as it sets, the flavors will combine and the spice will heat up. If it’s too spicy, add salt to cut it down. I find that it tastes best if you make it a day or two before you want to serve it, so the ingredients have time to meld. It will last two weeks, but let’s be honest, it never lasts more than two days in my family.
Enjoy the salsa with your favorite chips and your favorite people!
DISCLAIMER: Daisy did not have salsa on her chip!
1 med. jalapeno (seeded and chopped)
1/4 med. yellow onion (chopped)
1 can Rotel tomatoes (10 oz.)
1 can whole peeled tomatoes (14.5 oz.) – do not use diced tomatoes
3/4 tsp. garlic salt
1/2 tsp. cumin
1/4 tsp. sugar
Dash of salt
1. Chop the jalapeno and onion into fourths and add to the food processor. Pulse 3-4 times to lightly chop.
2. Next add the rest of the ingredients to the food processor.
3. Pulse ingredients together, occasionally checking salsa, until it reaches the desired consistency. We like ours chunky. Add more salt or spices to taste.
4. Pour into a large jar and cover. Chill salsa until served. Refrigerate leftovers (if there are any…) Makes about 3 cups.