Tuesday, March 6, 2012


“La major salsa del mundo es el hambre.”
(Hunger is the best sauce in the world.)
~Miguel de Cervantes Saavedra

This salsa recipe has always been the most popular with everyone who has tried it. The simplicity if it, the mild yet fragrant aroma and the slightly processed texture make it pleasing to all. it is not hot. if you want hot, throw in a jalapeno.

It makes a great Christmas gift, as well.

My Tucson family taught me to make this and we still serve it exactly the same way for all family occasions.


2 14.5-ounce cans of whole or diced tomatoes ( 1 28-ounce can or 5 fresh,  medium-large, peeled and chopped tomatoes can be used)
1 4-ounce can of diced green chile
1 bunch of green onions, chopped
1 capful of white vinegar
Garlic salt
1/2 bunch of fresh cilantro, chopped fine. We love the fresh smell and taste of cilantro.


Mix all of the ingredients, except garlic salt, together in a medium-size bowl.

Sprinkle garlic salt evenly over the top of the ingredients in the bowl until it looks like it’s moldy.

Most important! "Squish" everything in the bowl with both hands to release all of the juices. In the Mexican tradition, this method is called "al mano". there is no substitute for this process.

Refrigerate for at least two hours before serving.

Note: Some people prefer smooth salsa over chunky salsa. If you squish it with your hands enough it becomes smooth. I now use my food processor. I put all of the ingredients in the large work bowl and pulse several times. This is much better as it still has texture but not chunks. If you don’t have a food processor, try a blender...or not. 

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