Fresh, Lime-y, and Spicy Salsa Recipe
If I were to ask people that know my family to name one thing that pops into their head at the mention of the Kennedys, I bet answers would consist of: "huge family", "VW vanagons", "leather-shop", "burritos", and my father's "fire hot salsa". While the huge family with its signature VW vans and the family leather shop are all great topics of discussion, I'm here to focus on the two foods for which the Melbourne Kennedys are known. Today, we will talk salsa, and later this week we will talk burritos and pinto beans.
Where do I start with this? This salsa has always been in our refrigerator for as long as I can remember, and it's the cure-all. Have the common cold and a stuffed nose? Take a mouthful. Mediocre food that you're eating? Put a spoonful of salsa on top. This salsa is the best, and my Dad makes it best.
In fact, many people have this salsa recipe, but they say it never tastes the same as my Dad's salsa. Perhaps it's his salsa jar that has been used for 20+ years that adds that special flavor component to his batches of salsa, or perhaps it's because the recipe that he gives out is so incredibly vague ("handful of garlic cloves","4-10 limes", etc). But, I appreciate my Dad's vague, non-standardized recipes. He understands that jalapeños' pungency varies week to week as does the varying juice content in limes, so, of course the salsa recipe needs to allow room for these variables. But, in an attempt to help the general public, I have attempted to record a recipe that is a little more precise than former versions.
So, without further ado, the recipe. It makes 1 gallon of salsa; please half, quarter, or whatever, the recipe to your liking. If you don't like too much spice, skip the habaneros and only use a few jalapeños.
TK's Spankin' Hot Salsa
Makes 1 Gallon
-30 Jalapeños (stems removed)
-2 Habaneros (stems removed)
-5 Cloves garlic (peeled, crushed)
-Juice of 5 limes
-1 Can (28 oz) tomato sauce
-1 Can (28 oz) petite diced tomatoes
-1 Chopped bunch cilantro (~ 1- 1.5 cup chopped cilantro)
-3 Tbsp Salt
-2 Tbsp Mexican oregano
-2 Medium diced white onions (or 1 lg onion)
-3 Diced fresh tomatoes
1. In a blender, add tomato sauce, jalapeños, habaneros, cloves of garlic, & lime juice. Blend by pulsing until mixture is uniform.
2. Add mixture from blender to a large jar or bowl for mixing.
3. In the large jar or mixing bowl, add can of petite diced tomatoes, chopped cilantro, salt, Mexican oregano, chopped onions, and diced fresh tomatoes.
4. Stir contents of jar thoroughly, and enjoy!
This salsa can stay in the refrigerator to be enjoyed for around two weeks. For storage purposes, always use a glass jars.
Now, it's your turn! Try this recipe, and let me know what you think.
*If you know the Kennedy family, let me know if I was correct about for what our family is known.