Salsa w/ Tomatoes, Red Onion, & Garlic
I know that I'm going to make Enchiladas w/ Pinto Beans, Mexican Rice, & Roasted Potatoes. Ordinarily, I would make enchilada sauce. However, I'm feeling a bit lazy at the moment. After all, I did just make Slow Cooker Pinto Beans w/ Habaneros & Garlic, Mexican Rice w/ Flaming Jade & Mariachi Peppers, Corn Tortillas w/ Masa Harina, and Crema w/ Sour Cream, Heavy Whipping Cream, & Lime. So, as much as I might feel like I'm half half-assing this endeavor? I've actually made quite a lot of food. Go ahead and make enchilada sauce, if that's your cup of tea. Otherwise, I'm just making red onion salsa and calling it a day! After all, the important part of cooking is really just being able to eat something at the end of the day. So, it doesn't matter that much how you got there.
I also probably would have made enchilada sauce if I had any peppers ripening in the garden that weren't Scotch bonnets. They're my favorite, so that is a win. But they're about 100,000–350,000 Scovilles. That's a similar heat level to habaneros. Which, while being a doable amount of heat for me? Isn't quite what my house guests had in mind. So, I decided not to add peppers and make this a mild sauce. Although you can mix and match your own favorite peppers and adjust to your own heat preference!
Gallery
Variations of Red Onion Salsa
I probably make Enchilada Sauce more than I make salsa. Enchilada sauce takes about an hour to make, though. And you can toss even a cooked salsa together in half that time. You can also strain the excess liquid out of the tomatoes and do a fresh salsa in just a couple of minutes!
Salsa w/ Tomatoes, Red Onion, & Garlic
Equipment
- Food Processor (optional)
- Saucepan
- Stovetop
Ingredients
- 4 tomatoes quartered
- 1/2 red onion quartered
- 2 cloves garlic
- 1 lime juiced
- dash cumin
- dash coriander
- dash salt
- dash pepper
Instructions
- Place tomatoes, carrots, and garlic in a food processor. Quickly pulse about 10-15 times, or until the ingredients are loosely chopped.If you want a chunkier salsa, pulse less. If you want a thinner salsa, more like an enchilada sauce, purée until smooth.Alternatively, you can just dice the tomatoes and carrots and mince the garlic. I'm really just being lazy here! But it is a quick and easy trick to dicing produce.
- Add tomato mixture and the rest of the ingredients to a saucepan. Simmer over medium heat for about 20 minutes, or until thickened to the desired consistency.
- Cool and either serve immediately or chilled.
Tips, Tricks, & Notes
- You can make this salsa without cooking it down. Just drain the liquid from the tomatoes, stir the ingredients together, and voila! Fresh salsa.
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