I’m not going to pussyfoot around this. Russell makes the best salsa ever. I mean this stuff is amazing enough that for years we earned extra money by making it, jarring it and selling it for SEVEN BUCKS a pop! And if they were somebody that knew us, we even asked for the jar back when they were done.
Back in the days BA (before Allison) Russell was a vegetarian trying to add some flavor into his meatless days and nights. And somehow he developed this amazing salsa recipe and I gotta tell you, that’s pretty amazing because dude doesn’t cook hardly ever. But if you’re deseprate for a little flavor addition to your 5th Boca burger patty this week you’re bound to get a little creative.
And if you’re wondering, you turn a vegetarian with homemade pot roast. Didn’t mean to do it but there you have it. Dude’s all about meat these days.
At any rate this salsa is great for lots and lots of things besides just dipping chips and here are a few…
- Add it to cooked hamburger meat for insanely awesome tacos or burritos.
- Pour over scrambled or fried eggs for a little change in your morning routine (or supper for Huevos Rancheros!).
- Mix with cream cheese and eat with crackers like Wheat Thins.
- Add water and cooking sherry with a roast in the crock pot for amazing shredded beef.
The Best Salsa Recipe Maybe Ever!
This recipe is tailor made for big batches of tasty but mild salsa. If you’ve got a whole houseful of people to keep in appetizers or if you’re down with canning homemade food, this recipe is just for you. It yields 15 cups of amazing salsa.
- 3 – 28 ounce cans of diced tomatoes
- 1 bunch of cilantro
- 6 large jalapenos
- 3 cups diced white onion
- 4-5 cloves fresh minced garlic
- 2-3 teaspoons of salt (to taste)
- Take your jalapenos and cut out the inner membrane and seeds. This is where the pepper holds the most heat so keep some if you’d like some kick.
- Cut your bunch of cilantro just about the band holding it together. Wash the cilantro well picking out any bad leaves (a colander can be helpful).
- If you prefer your salsa chunky, hand chop the cilantro and toss everything together.
- If you prefer your salsa smooth, run the ingredients in the food processor. Since this is a large batch you’ll have to process several times. As long as you always have about half of the container filled with tomatoes the texture should remain consistent through the batch.
- Tuck in right away or allow to sit in the refrigerator overnight for the best flavor!