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Simply Salsa

March 28, 2011

The MHK has yet to find a good bottled pico de gallo or chunky salsa.  The ones that are labeled as such tend to be too “saucy” and certainly don’t have that fresh taste essential to a quality pico.  Luckily Rick Bayless has imparted his super easy and super delicious (which goes without saying) recipe for Salsa Mexicana, which has a great kick to it and will gratify any tortilla chip lucky enough to be dipped in it.  Enjoy!

Rick Bayless’ Salsa Mexicana

(makes 2 cups)

2 garlic cloves, peeled

1 jalapeño, stemmed and halved

2 medium-large (about 1 pound total) round red, ripe tomatoes

1/3 cup roughly chopped cilantro

½ a white onion, diced into small pieces

1 tablespoon fresh lime juice

½ tsp. salt

Drop the garlic and jalapeno pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut one tomato in quarters and add it to food processor, along with the cilantro. Pulse 4 to 6 times until you have a coarse puree. Scrape the mixture into a bowl. Cut the other tomato into ¼-inch pieces and add to the bowl along with the onion. Add lime juice and salt.  Eat! (This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.)

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