(Click here to find the printable version of this recipe!)
So you must understand one thing. In my large, crazy, Hispanic family, every time a new girlfriend came into the family, she was often judged on three things: her cooking skills, her willingness to pitch in and cleanup, and her personality (in that order). The girls that could cook like no one's business truly won the hearts of my family.
So imagine the pressure on me as I grew older and wondered what would be my recipe? You know, the one that at family reunions people would ask, "Sarah, can you bring ____?"
Well, after making salsa for one game night in college, I knew I had found THE recipe. Everyone LOVES this salsa, and anytime we're invited to game night or dinner, I'm usually asked to bring chips and salsa.
Reasons this salsa recipe rocks:
#1 You only need 5 ingredients (or 4 if you're feeling lazy)
#2 You don't have to measure any of the ingredients (ain't nobody got time for that!)
#3 IT'S DELICIOUS
Alright, enough talk. Let's make some salsa!
Go ahead and gather your ingredients. All 5 of them. 4 if you're being lazy (I only add onion if I have it on hand/feel like adding it).
Finely chop your cilantro, jalapenos, and onion. A couple notes about each:
-Cilantro: I used to painstakingly pick the leaves off the stems and just chop the leaves. Well, I got lazy and now I cut off the main part of the stems and then just chop leaves and stems all together. I don't think it affects the texture and sure doesn't affect the taste!
-Jalapenos: You can seed the jalapenos or just leave the seeds in there. Seeds = greater spice (usually). I usually cut the stem off and then just chop the pepper, seeds and all. I use 2 jalapenos for an "average" crowd (think "mild" salsa). I would use 1 jalapeno if your idea of salsa isn't spicy and then 3-4 peppers if you're wanting a good kick. This always can depend on the spiciness of the peppers themselves so sometimes you'll need to adjust how many you add.
Open your can of tomatoes and dump this along with all of your cilantro, jalapeno, and onion. If you're like me, and have a smaller food processor I have to do this in 2 or 3 batches. I just try to make sure each "batch" that I blend has a little bit of each ingredient.
Blend away! If you want chunkier salsa, obviously don't process it too much; I like my salsa on the smoother side so usually blend for a good several seconds.
Once all the ingredients are blended, add garlic salt to taste. I put a measurement down below for those of you that just feel the need to use a measuring cup, but I will say this- it's almost easier to add it to taste, that way you don't get it too salty.
A couple things to remember about the garlic salt:
1. You have to put more than you think you're going to put. Trust me.
2. If you feel like your salsa is too spicy, adding a little more garlic salt can help mellow out the flavor.
Grab some chips, and you're about to be the most popular person at the party.
The recipe is below, or click here for the printable version (PDF format).
Easy No-Measure 5 Ingredient Salsa
1 28.5 oz can diced tomatoes
1 bunch fresh cilantro
1/2 onion (optional)
Garlic salt, to taste
1. Finely chop cilantro, jalapenos, and onion
2. Pour can of tomatoes (undrained) into food processor. Add cilantro, jalapenos, and onion. Process to desired consistency.
3. Add garlic salt to taste (approx 1/8 c. if you must measure)
4. Serve with tortilla chips and enjoy!
Much love and chips and salsa,