Dedicated to my brother, Peter Johnson
2 lg. cans peeled whole tomatoes
4-6 chopped fresh tomatoes (Roma best)
4-5 scallions (green onions) chopped
¾ C chopped fresh cilantro
1 Jalapeño – seeded and finely chopped
1 small lime – juiced
1 tsp olive oil
1 tsp hot sauce (yo prefiero “Chuhula” pero “Tabasco” es OK)
Freshly cracked black pepper
If using fresh tomatoes, then add some salt
Variations: Add chopped garlic, skip lime juice, throw in a couple chopped tomatillos,leave some Jalapeño seeds in (hotter); more hot sauce; substitute white/yellow onion for scallions (if desperate)
Salsa is better if it “rests” for a day; if using canned tomatoes, reserve some liquid – it could be too runny if you put everything in.
recipe donated by Burton Johnson
Serve with salty corn chips, guacamole, and ice cold Dos Equis outside on the back porch or in the yard. Perfect on a hot summer night.
©Wilma Carolyn Johnson Short
NOTES: Many years ago, I attempted to make my own salsa. I put everything that I thought I'd had in restaurant salsa into mine. Only once did I attempt this impossible feat. I thought I did an OK job but, admittedly, it was a bit runny. I invited my brother and his family over. He took one look at my salsa, then quipped, “Is this your idea of salsa?” (brothers can be so direct!) I hemmed and hawed. “Uh, yah," suddenly realizing what I concocted wasn't very good, at least by his west coast, Santa Barbara standards, so he later emailed his own salsa recipe, which I admit is very good. I follow Burt's recipe when I make salsa – not much experimentation when it comes to any south of the border foods. I do just fine with improvising food combinations related to around the 45th parallel , even better with foods close to the polar circle; bland Swedish fixings is right up my alley. However, I do love to indulge in very hot Mexican foods. My parents would never admit it, but I think I have some Aztec Indian blood running through my veins.