Bill's Salsa Recipe

by Bill Krueger
(Lakewood CA USA)

My salsa recipe came from a trip we made to Ensenada De Todos Santos, which means "All Saints Cove", Mexico more then 20 years ago to get lobster and shrimp at the fishing port there to bring back home. We had lunch at Hussong's Cantina and loved their salsa and bought their recipe book from their gift shop. Over the following years we modified the ingredients and the directions to our changing tastes and new equipment purchases and it is no longer the same as in the old gift shop book. The recipe and directions are also very similar to many we have seen over the years and is a good one with no secret ingredients or mixing methods.

After you try this basic version of salsa and fall in love with it as we did, try roasting the tomato's and garlic in a glass pan at 350 for 5 to 10 min until roasted first and then follow the directions for mixing as before. It adds a wonderful smokey flavor.

My son Kurt's version includes a teaspoon of chili powder.

Hussong's Cantina is the oldest cantina in the Californias (California in the United States and Baja California in Mexico). It is located in Ensenada, Baja California, Mexico it was established in 1892

1 small bunch fresh cilantro leaves
1 clove garlic
2 fresh jalapeno peppers seeded & rinsed
28 ounces fresh tomatoes
1/2 teaspoon cumin
4 green onions, sliced
1/2 lime juiced
1 teaspoon olive oil

In a food processor, finely chop the cilantro, garlic, and jalapenos. Place the tomatoes and cumin in the food processor. Coarsely chop the tomatoes. Transfer the mixture to a bowl. Mix in the green onions, lime juice, and olive oil.

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