Salsa Shark

I love tortilla chips and salsa. Whether it is salsa verde or just red salsa. This scene from Clerks is one of my favorites. I just love that movie, I think it influenced my career choice as a young adult, when I worked first at a Texaco, then a Circle K and finally at a 7-11. What can I say, we are all influenced by movies we watch. (I have officially watched this clip 5 times now, and laughed out loud each time. It feels so good to laugh.)



So here is my simple recipe for salsa. Because I was making some this morning and thought, huh? I should take a picture of that, it is so pretty.

• 1 can of diced tomatoes, juices and all- today I also threw in a few fresh yellow tomatoes from the farmer's market (peeking out under the red onion in the picture.) You can also use canned fire-roasted tomatoes, for a different flavor. Really, just play around with what you have!
  
• 1/4 cup (more or less) diced onions, I used red today because that was what I had.
• a few rings of nacho sliced jalapenos, plus some juice. More or less to taste. Or if you have fresh, more power to you, it will taste better. (In my opinion. But I did not have any that were ripe enough in my garden.)
  
• some chopped cilantro (fresh from my garden!)
• 1 (or more) cloves of garlic, minced or pressed
  
• 1 lime's worth of juice
• 1 teaspoon of salt
  

Put all ingredients into your food processor (or if you don't have one, a blender works, or even just stir by hand, but then you will have larger chunks of tomato.) I make it differently every time, there is no right or wrong with this simple recipe. Add some bell pepper if you want. Take out the garlic, or cilantro. Taste and add more salt or not. I would go a little easy on the onions in the beginning, because you don't want them to overpower all of the other flavors. Or do you? Its up to you.

When your salsa is combined, pour it into an old salsa jar that you have saved. (Or any containerl.) Make sure you date it, because I think you should, then place in refrigerator for about an hour so that the flavors marry into the perfection that is salsa.


Now bask in the glory that you made salsa, it was easy, wasn't it?