My long days working the assembly line at the salsa factory have paid off, and I'm now able to bring to you the tools needed to make your very own! We made mild, habanero, roasted garlic, and a mango/peach/pineapple salsa that's great with fish all based off the following ingredients:
1/2 onion, cubed
2 cloves garlic (roasted or raw)**
1 hand full cilantro, rinsed
1/2 to whole jalapeno, de-seeded
1 TB. lime juice
1 Tsp. vinegar
1 can Rotel diced tomatoes and green chilies
1 can diced tomatoes
salt/pepper to taste
Pile in blender and pulse motor so as not to puree. Best when refrigerated for a few hours. Keeps for about three weeks.
**If you've got the time and inclination to make a tray of roasted garlic, your tongue and your heart will be happy. Here's how to do it:
Preheat oven to 400. Peel garlic if needed. Mix whole garlic cloves with a little bit of oil, salt, black pepper, oregano and slide onto cookie sheet. Roast until garlic starts to brown but not all the way, maybe twenty minutes.
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