Salsa for Cinco de Mayo...

 

I heart Mexican food... but I don't heart pinatas. I won't delve into this subject any further... click on the link to read about it if you must...

Anyway, something else I heart... Cinco de Mayo. A celebration of Mexico's defeat over the French Army on May 5, 1862 at The Battle of Puebla...

... just thought I'd throw that historical fact in there.

 

Another fact...... the amazing food! A subject in which I love to talk about... LOVE!

Where I currently reside, my family and I have yet to find a Mexican restaurant that blows us away. You want SPAM dishes, great Kalua Pork, the best dang shaved ice........ oh, they have all that here.

Mexican food... not so much. But, we haven't given up. We still have a few more restaurants to check out.

So, being half Mexican, and having some pretty tasty family recipes... I've been the main source of Mexican Cuisine in our home.

And by the way, Miklo... from the movie Blood In Blood Out... and I, do not share the same views. I've been very happy being half White and half Mexican... I embrace both races. Just sayin'.

And if you totally didn't get that reference... I apologize........ Vatos Locos, FOREVER!

Anyway...

Don't get me wrong... I enjoy cooking the amazing recipes handed down to me, but it is nice to go out every once in a while and order a delicious meal that is prepared without my having to cook it.

So, the search for a Mexican restaurant continues. As it does, I have a great salsa recipe that I grew up eating. It's a family recipe that each member has added their own flair to. I enjoy keeping it simple with basic Pico de Gallo ingredients.

It's fresh and tastes really good. You should make some.


Dad's Famous Homemade Salsa

• 4 whole Tomatoes
• 8 whole Green Onions
• 1 whole Small White Onion
• 2 whole Jalapenos, Seeds Fully Or Partially Removed
• 1 can Tomato Sauce, 15 Oz
• 1 cup Water
• 1-½ teaspoon Kosher Salt
• ¼ teaspoons Garlic Powder

Dice the tomatoes, green onions, onion, and jalapenos. You may choose to leave some of the jalapeno seeds to increase the heat of the salsa. If you like your salsa mild, remove all the seeds. I usually wear gloves when dicing the jalapenos, as they irritate my skin.

Place the diced ingredients into a medium bowl. Add in the tomato sauce and water. Stir to combine. Measure in the salt and the garlic powder and stir. Taste test with tortilla chips and adjust the the seasonings according to taste.

Store in the refrigerator in an airtight container. The salsa may thicken after sitting in the refrigerator. Add a little water if you desire a thinner consistency. This recipe makes about 1.6L or 7 cups of salsa.

It’s great on tacos, carne asada, even grilled chicken. You may choose to add an avocado for more texture and taste.

Enjoy!

Printable Recipe here on Tasty Kitchen

I'm linking this post up to Sweet Tooth Friday and I'm Lovin' It.

Adios Amigos...