Real cooks can't stay out of the kitchen. That's why four of Chow Bella's regular contributors have concocted four different types of salsa just in time for Cinco de Mayo. Check in next week to see who won the showdown. Now, someone pass the chips.
Today's salsa: Breakfast Taco Salsa
There are a lot of things I knew I was leaving behind when I said my final goodbyes to my college days at The University of Texas at Austin. What I didn't count on was how much I was going to miss breakfast tacos. Sure, you can get 'em here in the Valley, but I've yet to find any that measure up to Austin's. Naturally I took it upon myself to recreate the flavors I was missing in my own kitchen.
How to cook the whole breakfast taco spread will have to wait for another post. For now, here's the salsa recipe (inherited from my dad) I make to accompany my breakfast tacos.
- 1 large can crushed tomatoes
- 4 jalapeno peppers
- 1 bunch of cilantro
- 1 large onion
- 10 (or 12 if you're feeling frisky) cloves of garlic
- the juice of one lime
Combine all the ingredients in a food processor. If your food processor is as small as mine, you can also do this in a blender.
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That's pretty much it.
Alright, salsa is rocket science, but there are a few things to consider here. For starters, use the whole bunch of cilantro; not just the leaves. Seriously, put the whole thing in there. If you're looking for extra heat, don't remove the vein or seeds form the jalapeno peppers. Just lop off the tops and throw those bad boys in.
If there is a secret to be had about making good salsa it is that you should make it a day ahead to give the flavors plenty of time intensify.
This salsa is great over any steak, fish, eggs and, of course, breakfast tacos.