Aug 20 2014
Today is Wednesday, and that means that yesterday was Taco Tuesday in our house. Usually I just make Pico de Gallo as a topping, but now that I’ve been working in a restaurant for the past several weeks, I’ve been able to see how really, really good salsa is made. And even more, I’ve been able to see that it’s okay to use canned tomatoes for it. I always wrote canned tomatoes off if they were being eaten raw, just because they’re so soupy and not very fresh. But I have to tell you, that’s exactly what you want in your salsa. Or, it’s what I want, anyway. I don’t like my salsa to be very chunky, but rather a smoother concoction that can be easily scooped up. And that’s exactly what you get when you use canned tomatoes. This is a pretty close adaptation to that salsa recipe I’m always making when I’m at the restaurant, but I did change a few things up from it. (Not because their salsa isn’t good, only because I don’t want to give away all their secrets.) And no, sorry. This time I can’t tell you what I did differently. I can just tell you that it’s really, really good.
1 can diced tomatoes $1.19
1/2 green pepper, chopped in a small dice $0.35
1/2 onion, finely diced $0.23
3 cloves garlic, minced $0.03
2 tablespoons pickled jalapenos, diced $0.20
1/2 teaspoon cumin $0.15
1 teaspoon ground coriander $0.27
1/4 cup fresh parsley, chopped $0.10
Juice of 1 lemon $0.50
Juice of 1 lime $0.30
Total cost $3.33
1.) Place a colander over a large bowl and empty can of tomatoes into it. Allow the tomatoes to sit for about 15 minutes, scraping down the sides occasionally. This allows as much water to drain as possible so that your salsa isn’t too wet. When tomatoes are finished draining, place them on a cutting board and roughly chop them to break them down even further.
2.) Place the drained tomatoes into a large bowl and add all other ingredients. Stir to combine all ingredients very well and then cover and place in the fridge for an hour or so to allow all flavours to marry.
3.) Serve and enjoy!