Carrie and I are both from Arizona, meaning that we don’t think it’s THAT hot outside where you live, we’re fond of wearing flip flops in November and we’re really judge-y about salsa.
I haven’t found a Mexican restaurant here in Denver yet that impresses me with their salsa. It’s got to be the perfect mix of heat, smoke, sweet and salt. Most places’ salsa is alright with after a little added salt, but man oh man do I miss a really good hot house salsa.
This is a good light salsa that works well in pico de gallo situations. I like blending everything a little so that you get an even mix of ingredients with every bite, not just a big chunk of plain tomato. To beef this up you might add some different types of peppers, more onion and maybe even grill up some of the tomatoes before chopping them.
3 Roma tomatoes
2 Garlic Cloves
1/2 Lime, juiced
Rough dice up the tomatoes and shallots, finely chop the jalapeno, garlic and cilantro. Add salt and lime juice. Put it all into a blender and pulse quickly (you want to keep some chunks, but blending gets everything really mixed together). Add more salt and pepper to taste. You may want to use garlic salt depending on your preferences.