You know what's ironic about my sharing this recipe? Although I am a hispanic from South Texas, I got these recipes from a white lady in Arkansas! I thought I'd share these just in time for the Super Bowl, if you need classic party food ideas. You'll need a food processor or blender for this. This recipe makes around 36-48 ounces of salsa (I've never actually measured it)... but it keeps well in the fridge (it gets hotter the longer it sits), and I always make fresh guacamole with the salsa. Enjoy!
purple onion (about 1/2), peeled and cut into quarters
garlic (fresh 1 clove diced or 1 tsp minced/jarred)
handful fresh cilantro - stems and all
1/2 lime (juice only)
1 tsp salt
small can (4 oz.) diced green chiles, undrained -- I use "mild"
large can (28 oz.) diced tomatoes
2 Tblsp. jalapeno (jarred) OR 1 fresh -- I use fresh, chopped, and I only put half the seeds in - the seeds are what gives it it's "hotness" - it makes it a notch above mild, which is how I like it. You should put as many or as little seeds as you prefer.
In the order listed above, add each ingredient to the food processor and chop. Voila!
Lawry's seasoning salt (or jalapeno salt, in Mexican spice section)
salsa from previous recipe
Mash the avocadoes with a fork in a shallow bowl. Put in several generous spoonfuls of the salsa and stir, until it "looks about right." Squeeze in 1/2 lime, and season with salt. Voila!