Friday, August 22, 2008

Carmen's Salsa

So, here is my mom's salsa recipe. It isn't hard, but very good! Everytime I make it people ask for the recipe. Here it is.

I made it one night with some shrimp fajitas...

Salsa and Shrimp Fajitas

Carmen’s Salsa

1 med white or yellow onion, finely diced (not a sweet or vidalia onion)
1 large can of petite diced tomatoes and the juice (unflavored kind, not the kind with peppers or onions, just plain tomatoes)
Diced pickled jalapenos, and about 3 tbsp of the juice from the jar (they sell these diced the jar now)
A handful of finely chopped cilantro, about 3 tbsp.
Juice of one lime
Juice of ½ lemon
Garlic Salt

Add onion, tomatoes, jalapenos and cilantro to a large bowl, add lime and lemon juice, salt and pepper to taste. Tastes better after it sits for an hour.

You can totally make a fresh version of this salsa, with fresh diced tomatoes, and fresh jalapenos, but my favorite part about this particular recipe is the vinegary bite it has to can only get that with the brine from the pickled just makes it!

There is no real recipe for the shrimp fajitas...thinly slice one large vidallia onion, one red, yellow or orange bell pepper (not green!) and cook on high in a bit of olive oil until they take on some good color, about 5-7 minutes Then add some uncooked, peeled and deveined shrimp and some fresh garlic and cook until pink...don't overcook, about 3-4 min. max! Season with cracked black pepper and a little salt. Serve with some warm flour tortillas, sour cream and Carmen's salsa!


Love you Mama!

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