I recently made what is now my favorite homemade salsa and I’ll most likely make it this way from now on. I couldn’t think of a fun, clever name to call it and asked my mom for ideas. So I credit her with what is now called Mildly Wild Salsa. It’s got a great, spicy kick to it, but is not-too-hot to enjoy. That is one thing I don’t like about some hot salsas—they are just too much to actually eat and like. I don’t like chunky salsa, mostly because I strongly dislike onions, especially in any recognizable form. ;) This has the perfect hit of flavor you need from onions (though I used shallot), but the real flavor punch is from the jalapeno and cilantro. Can’t forget about the garlic and fresh lime juice either.
There are a couple of Mexican restaurants where I love the salsa, I always say I could almost drink it. I also like to say I love the smell of April Fresh Downy so much that I could drink it, too, but that’s a totally different story (and no, I haven’t and won’t drink Downy). ;) Sometimes when we’ve tried making it at home, it has seemed a bit acidy. We’ve tried putting a little sugar in it and that helps a bit, but this time when I made it, it was just too hot, even when I removed most of the seeds and ribs from the inside of the jalapeno. We have also found over time that we like using canned tomatoes rather than fresh ones. Many like a fresh, chunky salsa with lots of cut up veggies, but that brings up the whole raw chunks of onions that I can’t handle again. After making this as I most often do and deciding it was much too spicy, I decided to add a can of tomato sauce—and it is so good! It added just the right amount of sweetness that helps cut the acid and made it so it was perfectly spicy but definitely not too spicy. Try it!
Mildly Wild Salsa, The Best Homemade Salsa, by Katrina, Baking and Boys!
1 jalapeno, ribs and most of the seeds removed (but leave some!) and cut into 4 pieces
1 shallot (or about 1/4 cup onion), roughly chopped
2 cloves garlic
1/4 cup cilantro leaves
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/8-1/4 teaspoon salt (to taste)
juice of half a lime (or more to taste)
14 ounce can of diced or whole tomatoes (not drained)
8 ounce can of tomato sauce
In the bowl of a food processor put the cut up jalapeno, the shallot, garlic and cilantro. Pulse a few times. Add the sugar, cumin, salt and lime juice. Pulse until all is finely chopped. Scrape the sides of the bowl. Pulse again. Add the tomatoes and tomato sauce and pulse until tomatoes are well chopped and almost smooth. Serve with chips.
Perfect for snacking, lunch, dinner, snacking…….heck, it would work great for huevo rancheros for breakfast, too, or any other type of Mexican breakfast!