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Uncle Jim’s Salsa
Well, it used to be Uncle Jim's salsa. But I've been modifying
his original over the years so that now it only bears a passing resemblance to
the original. But all credit to my brother for blazing the trail and for
helping get my kids hooked on heat :)
| 1-28 ounce can |
whole tomatoes, drained and chopped |
| 1-7 ounce can |
green chiles, chopped |
| 1-2 |
Jalapeños,
roasted and chopped |
| 1 medium |
onion, chopped |
| 2-3 cloves |
garlic, very finely diced or pressed |
| 2 tablespoons |
quality chili powder |
| ½ teaspoon |
cumin |
| 1 tablespoon |
Mexican oregano |
| ¼ teaspoon |
salt (add more before serving if desired) |
| ¼ cup |
finely chopped fresh parsley |
| juice of 1 lime |
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Mix all and refrigerate overnight. Don't be afraid to experiment with
the amount of seasonings - be creative!
Big Daddy's Notes
- Heat can be controlled by the amount of Jalapeño added. Start with
1-2 and add more to finished salsa if additional heat is
required.
- You may substitute the canned, chopped Jalapeños if you cannot get fresh.
- The Jalapeños do more than supply heat so if you do omit them add more chopped
Anaheim
or
Poblano chiles. The Anaheim chiles are the ones sold in the Mexican
food section of your grocery store as canned green chiles. Poblano chiles
can often be found in the produce section of good supermarkets.
- Good quality chile powder can make all the difference. I recommend
the Top Hat Chile Blend from Pendery's.
- Refrigerating overnight is key in allowing the flavors to blend and
compliment one another. But at the very least allow the salsa to sit
for an hour before serving.
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