Mama Bill's Kitchen

Perfect Salsa Recipe

Perfect Salsa Recipe Image

This has a variety of sweet, sour, and spicy tastes. A double batch doesn't last long with 3 or 4 people snacking on it.

Difficulty: Easy.
Prep time: 10 minutes + 1 hour chilling time.
Servings: 3 cups.

Before You Begin

Measure everything precisely and write down any modifications. Then the next time you make it you can refer back to your notes, and make adjustments for your household.

I must be getting old, and I prefer a bit less Cayenne Pepper and Garlic these days, but you can decide for yourself.

Ingredients

  • 400 grams (1 14.5 oz. can) Canned Diced Tomatoes.
  • 2.85 grams (1/2 tsp) Salt.
  • 2.08 grams (1/2 tsp) Granulated Sugar.
  • 1.17 grams (1/2 tsp) Black Pepper, fresh ground.
  • 0.51 grams (1/2 tsp) Oregano (dried type).
  • 1.02 grams (1 tsp) Cumin Seed or Cumin Powder. If using Cumin Powder use half as much.
  • 2.5 ml (1/2 tsp) White Vinegar or Red Wine.
  • 2.1 ml (1/2 tsp) Lemon Juice.
  • 2.5 ml (1/2 tsp) Olive Oil.
  • 5.5 grams (1 clove) Garlic, fresh crushed. You can substitute 1/4 tsp Garlic Powder for 1 Clove of Fresh Garlic.
  • 0.45 grams (1/4 tsp) Cayenne Pepper.
  • 40 grams (1 large) Jalapeno Pepper, chopped.
  • 7.60 grams (2 tbsp) Parsley or Cilantro, fresh chopped. CAUTION: 10% of the population (including myself) thinks Cilantro tastes like soap. Know your audience.

Preparation

  1. Mix all of the ingredients in a small bowl with a spoon.
  2. Cover and chill for at least 1 hour to allow the flavors to come out.
  3. Stir once again before serving.

Storage

Store refrigerated in an airtight container for up to two weeks. Bacteria does not like salt or acid, so this keeps well.

Nutrition

Amount per 156 gram serving
Calories44 calories
Total Fat2 g
Sodium535 mg

References

Image thanks to Flickr user arvind grover (Attribution 2.0 Generic License). This image was cropped from the original.