Let’s talk about salsa. Of course, there are endless options on the market these days…jarred, canned, fresh and refrigerated.
Deliciously versatile and a staple in most households, salsa can quickly and easily be made at home. I started making my own many years ago. Admittedly, I don’t always make it from scratch but when I do, it’s far superior to any that I can purchase on the market. I developed this super simple salsa when my children were very little. Back then their peewee taste buds were purer and more sensitive. They didn’t always like the harsh and fiery salsas being sold. Rather than skip the salsa all together, I developed this basic version, which allowed me to leave the hot peppers out of the picture while at the same time allowing me to sneak tomatoes and corn (precious nutritional commodities aka vegetables!) into my children’s diets.
I also love this recipe because it can be quickly and easily made in my Cuisinart mini chopper or food processor. Using only a few basic ingredients and lots of fresh coriander, this refreshing and bright salsa is great with tortilla chips, in burritos and cheesy quesadillas or dolloped on top of a fish taco or grilled salmon.
Missy’s Super Simple Salsa
1 large garlic clove
1/4 small red onion
10 fresh coriander sprigs, leaves and stems included
one 28-can Fire-Roasted Muir Glen diced tomatoes
1 teaspoon olive oil, or to taste
1 teaspoon cumin
1 cup fresh or defrosted corn
With the metal blade in place and the motor running, drop the garlic clove into the food processor, letting it bounce around and get diced. Add the red onion and coriander sprigs through the feed tube and pulse the mixture seven or eight times.
Drain about half the liquid from the tomatoes and add the tomatoes to the work bowl with the olive oil, the cumin and a little salt and pepper to taste.
Pulse the motor again about seven or eight times. (Note: Do not let the machine run continuously because this would puree the mixture and prevent your salsa from being characteristically chunky. )
Season the salsa taste with additional seasonings if necessary. Add the corn and pulse once or twice to mix.
Makes about 3 cups.
