This spicy salsa is a family recipe, one that my dad made every summer when I was a kid. I call this recipe "Southwestern," not only because the recipe originated in Arizona, but due to the flavors you might expect in that region of the country. And yet, this salsa is really unlike any other I've tried (and believe me, I've tried a lot): it has a lot of flavor from the cilantro, but the tomatoes and peppers balance it out perfectly. It's the kind of salsa that's just begging to be scooped up with a tortilla chip.
To make this salsa, you'll need a large food processor--I have a 7-cup and it was very full. If yours isn't large enough, you can make the salsa in batches or put it all in a blender, though I haven't tried it yet. Or, you can simply halve the recipe.
Serve the recipe with tortilla chips and guacamole for a true Southwestern feast!
YIELDS
7-8 cups
PREP TIME
COOK TIME
TOTAL TIME
- 4-5 cloves garlic, roughly chopped
- 1 small red onion, roughly chopped
- 1 jalapeño pepper, roughly chopped and majority of seeds removed
- 5 Anaheim peppers, roughly chopped
- 1 bunch cilantro, stems discarded and roughly chopped
- 5 medium tomatoes, quartered
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- Salt and pepper
Directions
1. Add garlic and red onion to a large food processor and pulse until finely minced.
2. Add jalapeño (with a few seeds still intact), peppers, and cilantro to the food processor and pulse again until the ingredients are incorporated and minced.
3. Add tomatoes, lemon juice, chili powder, and salt and pepper and pulse until the tomatoes have broken down. Taste and adjust seasonings as desired. Serve!
*Optional step: if salsa is too watery for your liking, you can strain it through a fine mesh sieve.
Also by Molly: Escabeche: Mexican Pickled Carrots And Jalapeños
Related: Vegan Corn Fritters With Chunky Salsa Rosa
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Photos: Molly Lansdowne
