I had a really good reason for creating this, in fact, the absolute best reason, the sole reason I ever actually need to cook anything on busy weeks with no other gravitas-adding forces at play: I wanted it. Last week I had an intense looking for the type of salsa you get during a jar, that we went through buckets of once I was in college, the type of salsa that you’d get on a table at a Mexican restaurant which will or might not sell margaritas in cactus-stem glasses and that i wondered why I didn’t have a go-to recipe for creating it reception . Isn’t that, like, my purpose here? Isn’t that what I do here, week after week for nearly 15 years, share recipes I hope will become your go-tos the maximum amount as they’ve become mine? Where was my seasonless* salsa recipe?
And so I fixed it. Once I’d gathered my ingredients, it took about 5 minutes, and it tasted better than anything I’d ever bought during a jar or scooped from restaurant bowls and that we finished the entire thing therefore the next day I made more with Rachel, who helps me out sometimes, and she or he said “Isn’t this just an enormous bowl of vegetables?” and that i said “It’s basically a salad,” and, we finished that too, although i think we might have, emboldened or not. I hope the simplicity and simple this matches the simplicity and ease your week requires, and it ends in lots and much of basically-salads, plus or minus a couple of crisp turtle bean tacos, guacamole, or and possibly an ideal margarita.
You could also spice this salsa with a couple of spoonfuls of pickled jalapeños, some puree from a can of chipotle, or a rehydrated dried chili or two. Save the drained liquid from your canned tomatoes for Bloody Marys.
Drain the can of whole tomatoes during a strainer set over a bowl to catch the juices. If the tomatoes look full (i.e. whole and intact), continue them a touch to release more.
Finely chop the white onion, jalapeño (removing the seeds if you wish), and garlic. increase a blender or kitchen appliance with along side the cilantro and salt and grind the pieces a touch smaller. Add the drained tomatoes and juice and pulse the machine until you get your required salsa consistency. If the mixture seems too thick, add a number of the reserved juice , a tablespoon at a time. Adjust seasoning to taste.
Pour into a bowl and eat directly . Leftovers will keep for up to 1 week within the fridge.