January 29, 2011

Super (Bowl) Salsa

This is my own recipe, which took years to perfect, so if you substitute ingredients don’t blame me if it comes out wonky (wink). We don’t like spicy salsa in my house; we’re wimps who prefer to taste our condiments rather than suffer through them. If your clan and/or guests, on the other hand, enjoy the sensation of burning tongue, just add some fresh diced jalapenos to the below recipe and/or get the hot version of the La Victoria chiles. If at all possible, buy fresh, organic ingredients. Also, some people find that cilantro tastes like soap (I used to—yuck!—but as the following article in the New York Times explains (http://www.nytimes.com/2010/04/14/dining/14curious.html), I got over it after being exposed multiple times to the herb and now adore it), so you may want to separate your batch into one with and one without.


1 small can La Victoria mild diced green chiles
One bunch fresh cilantro (warning! Cilantro looks a lot like parsley and to further confound you, the grocer will often place them next to each other. Double-check to ensure you get the right one)
Six to eight vine-grown red tomatoes. (don’t be cheap and get the Roma!)
One bunch green onions
Two or three red, orange or yellow peppers (no green!)
A few peeled cloves of garlic
Two bags Tostitos Scoops

Thoroughly rinse and drain all fresh ingredients. In a super bowl, toss in the chiles, chop and add about a loosely-packed cup of the cilantro leaves, not stems (a tricky enough task; don’t worry if it’s not chopped fine), chop and add the onions, dice and add the tomatoes, remove and discard the top inedible portion and insides of the peppers before dicing and adding (I use the Chop Wizard from Bed, Bath and Beyond for all my dicing needs). Use a garlic press to crush the garlic, estimate about a teaspoon or two. Mix and refrigerate for a few hours before serving (unless you can’t help yourself and must consume immediately).

By far our favorite chips to serve with my salsa are Tostitos Scoops. This recipe makes around a quart of salsa. In our house, it doesn't last. Enjoy!


  1. I'm not allowed in the kitchen except when it's time to wash up, but I HATE spicy foods and my wife loves them, so I'll maybe slip that recipe onto a work surface and scurry away.

  2. Let me know if she 'bites,' and whether you liked it! ;o)