This recipe should really be called Marjolein’s Salsa, but I know that people will never be able to remember how to spell not to mention how to pronounce it. Marjolein is my mom’s name; she’s Dutch and proud of it. I love her name, but it’s tricky for us Americans. So, Mama’s Salsa it is! Now you might be asking yourself, should I trust a Dutch lady when it comes to choosing a salsa recipe? I promise, the answer is a screaming YESSSSS!!! This salsa has been brought to fiestas for decades and vanishes every time. Countless people have asked for this recipe over the years and it is an honor to be able to share it with you.
Homemade vs. jarred
I hope you have a go-to Mexican restaurant near you. And I hope that restaurant serves you chips and salsa as soon as you sit down. And I hope you’ve been caught saying, “Wow! This homemade salsa is so much better than jarred.” And if this doesn’t describe your experience dining out Mexican, get yourself on Yelp and find a new spot. There are a handful of local Mexican restaurants that I love and each of them serve a distinctly different style of salsa. While I’m not sure which one is my favorite, I can be certain of one thing: homemade salsa is waaayyyy better than jarred. Now, don’t get me wrong, my pantry always has at least three jars of salsa (I’m a nacho nut), but if I’m having people over, I take it up a notch and push the jarred stuff aside and grab a can of tomatoes and my food processor instead.
So simple my students can make it
I run the Spanish Club at my school and their favorite activity to do during meetings not surprisingly is eat. When we sample foods, I insist on them falling into one of two categories: 1) a new food or 2) homemade. Now obviously my student having been enjoying salsa since birth, but they’ve never made it themselves so it’s fair game. Once a year, I lug my food processor into school and teach them how easy it is to make homemade salsa. I’m proud to say that many of them have sent send me a picture of them surrounded by their parents and siblings with a tortilla chip in hand loaded with their very own homemade salsa. It really is the sweetest thing. What I’m trying to do with this anecdote is motivate you to grab your food processor and start pulsing away. If my students can make this salsa, so can you! All you need is a food processor, some basic ingredients and five minutes.
The food processor is magic
I love my Cuisinart food processor (read about why you should start using yours here). I honestly couldn’t imagine cooking as often as I do without it. One thing I know for certain is that I would never make homemade salsa if I had to do all the slicing and dicing by hand; it would be nearly impossible to achieve the consistency I want by hand. With the food processor, however, this salsa is perfecto ever time. Just make sure to pulse rather than let the machine run, that way you can be sure to have a salsa with exactly the texture that you’re looking for.
Simple classic ingredients
Salsa really is just a combination of some simple ingredients, most of which (besides fresh cilantro) you probably already have lying around. If you don’t happen to have a large can (28 oz) of whole tomatoes in your pantry, put it on your shopping list. Better yet, put three to four cans on your list because once you’ve made this once, you’re bound to make it again.
Some like it hot
Jalapeños are tricky little guys. Some are super-duper hot while others are kind of hot. Unfortunately, there is just no way to know where on the spectrum of spiciness any given jalapeño will fall. My spice tolerance is on the lower side so for this salsa I use a deseeded jalapeño and still find it quite spicy. I’ve made it seeds and all and couldn’t barely tolerate the smallest of bites. Take the spice up or down according to your preference keeping in mind that the jalapeño seeds are a key factor to how hot your salsa will be. And if you’re super sensitive to spice use only half or even a quarter of a jalapeño. No matter what you decide, wash your hands well after handling the pepper. If you’ve ever touched your eye after preparing a jalapeño, you’ll understand what I’m talking about; and if you haven’t, trust me you don’t want to find out!
Get salsa-ing (and fiesta-ing)!
Homemade salsa is such a wonderful treat and now you don’t have to leave the house to enjoy this treat. Bust out your food processor and be amazed at how in under five minutes you can feel like you’re running a Mexican restaurant. I usually serve this with a side of tortilla chips, but you could use it to top your Vegetarian Chili or serve it alongside your Black Beans in a burrito bowl. And if you’re looking for another great app, try this Creamy Avocado Dip. As always, let me know how your Mama’s Salsa comes out by leaving a comment below. Enjoy! Buen provecho!
Mama’s Salsa
Equipment
- Food processor
Ingredients
- 1 large clove of garlic
- 1 jalapeño (deseed for less spice and/or use only half)
- 1 medium onion, peeled and halved
- a good handful cilantro (I use about half a bunch), coarse stems removed
- 1 28 oz can peeled whole tomatoes drained (I like to use a fork and transfer them directly to the food processor)
- juice of one lemon
- salt to taste
Instructions
- Fit the food processor with the metal blade. With the machine running, drop in the garlic through the feeding tube (this will help it mince evenly). Stop the machine and add the jalapeño, onion and cilantro. Pulse in 1 second burts a few times (7-8 should do the trick) until roughly chopped. Scrape down the sides and add the rest of the ingredients and pulse a few more times until desired consistency is reached (do not let machine run). Taste, adjust and enjoy.
Notes
- If tomatoes are in season, you can use 4-5 large fresh quartered tomatoes instead of the canned variety or two pints of cherry tomatoes.
- This makes a big bowl of salsa, so feel free to cut the recipe in half if needed.
- This salsa is best the day it is made.
- Make sure to wash your hands well after handling the jalapeños.
