The first time I met YC’s family, we made this salsa… and it’s now a running joke that his oldest nephew likes my (slightly less spicy) version of it better. 🙂 But I think YC’s is still the best. His sister has tried again and again to get him to write his recipe down, but he doesn’t really use an exact recipe. He more just throws a bunch of things together, and some magic happens, and then it’s delicious. But I’ll try my best to quantify the recipe.
- 1/2 to 1 whole white onion
- 3 (or so) cups of grape or cherry tomatoes, halved
- 1 chopped jalapeno pepper (or more if you feel like); take out the seeds if you don’t want spicy salsa, or leave a few of the seeds if you want medium salsa
- A couple of garlic cloves, diced up
- Salt and pepper to taste
- A couple of dashes of cumin
- A dash of cayenne powder
- A glob of olive oil
1. In a saucepan, heat the glob of olive oil and saute the garlic. Add the onions and jalapeno, and saute them all together until they start to smell good and are a little softened/browned.
2. Add the tomatoes and spices and stir frequently until the tomatoes are cooked down and softened.
3. Lastly, add the cilantro to the pan and stir into the mix. Adding the cilantro last helps the cilantro to be fresh.
4. Once everything is cooked down and really smelling good, put it in a food processor or small food chopper/blender. This is the perfect time to add the salt and pepper (especially the salt). I usually put some in when I’m sauteing, but I always end up having to add more when I taste. When you blend it up, you can make it either as chunky or as smooth as you want. I usually like some really chunky salsa.
Even our kitchen rooster approved of the salsa last Friday night.