How Do You Make Great Authentic Mexican Salsa?
When I lived in Santa Barbara, I went to a small local Mexican restaurant at least once a week. I loved their salsa. It wasn’t too spicy, too thick, to thin. It had robust flavor. I begged for the recipe, but the owner told me that if he gave me the recipe that I wouldn’t come in any more. That wasn’t true of course. 🙂 But finally, as I was moving away to the east coast the owner gave it to me. By trial and error, I came up with a recipe that my friends and family just love. Put tomatoes, 1/2 onion (chopped), salt, pepper, garlic, oregano and pablano peppers in a small food processor or blender. Pulse until desired consistency. My family likes it smooth. Taste, and add salt, oregano, or peppers to taste. Pour into a bowl and add some chopped onion, chopped green onion, and celantro. I sometimes add some chopped fresh tomatoe at this point.
