Welcome to my very first posting at inspiredbyLaRue.com! I am so excited to share all my ideas with you guys!
My very first recipe is what, in my house, we call “lazy salsa.” I chose this as my first recipe to share because I make it so frequently, and it is so easy to throw together. You can make it as spicy or as mild as you want so it is very customize-able. I should mention that this was originally my mother’s recipe that she started making years ago with fresh tomatoes from her garden. If I get the chance to visit my mother during her tomato season, I usually go home with lots of tomatoes and use those instead of canned ones.
I’m sure you’re wondering why I call this “lazy salsa.” I know….it seems kinda random, but there is an actual reason for my weird salsa name madness. My mother-in-law likes to come visit frequently and started calling it lazy salsa whenever she found out I put everything in my blender, thinking I should cook it on the stove. Since then, the name stuck with the recipe , and it has become somewhat of a joke between all of us.
Whatever you choose to call it, I think it’s “delicious” salsa. With only a few ingredients and the fact that it takes only a few minutes to make, this is a definite keeper!
What you need:
- 2 large cans (about 28 oz.) whole peeled tomatoes, drained
- 1/2 bunch of cilantro, washed and patted dry
- 1/2 onion, roughly chopped in large pieces
- juice from 1/2 lime or lemon
- 1 tsp. salt *See Tip 1 *
- 2 cloves of garlic
- a few fresh jalapenos *See Tip 2 *
After draining the tomatoes, gently squeeze out most of the liquid inside the tomatoes. (This helps your salsa not be so watery.) Place in the blender and puree for a few seconds. Place all other ingredients in the blender and blend for approximately one minute.
The longer this sits, the more the flavors blend together, so it’s best to make at least 15-30 minutes before serving…although you can certainly eat it before then.
*Tip 1: One quick note about the jalapenos! Some varieties of jalapenos are mild and some are very hot. Since it’s hard to tell just by looking at the jalapenos, you might want to start with one jalapeno and taste the salsa before adding any more. I just keep adding jalapenos, usually I use about 3, til I am happy with the spicyness. After a day or two in the refrigerator, it will get a little hotter as it sits.
*Tip 2: Keep in mind some chips are saltier than others. If you have extremely salty chips, you may want to use a tiny bit less salt in your salsa.