Sharing Salsa!

Sharing this week with Slightly Indulgent Tuesdays.

I think a lot of people have wonderful family recipes that they never write down.  It takes a lot of time to explain how to make something you have made forever and make it clear and correct so someone else can make it.  This is one of those recipes.

I have a friend at work who has the most wonderful mother.  She is a dedicated mom, grandmother and great-grandmother.  She sounds like a lively lady and makes her daughter laugh a lot.  She cooks dinner for Nelda and her boys a lot of days.  I never had the pleasure to come home to a home-cooked meal, unless I got up early and got things started in the crock pot.  That is such a nice thing to do.  I always hear them talking about dinner as the day goes on, so I check out their menu selections.  Sometimes I get a good idea.

One day she shows up at the office with a jar of salsa her mom made.  I immediately had to come up with a meal to serve this with.  So I made enchiladas, rice, tostados and a salad.  I shared some of the salsa with my daughter too.  It was so good, and so much better than the bottled stuff off the shelf.  Very fresh and you know what is in it.

This would be easy and good to make for your party snacks.

Grama Jo’s Salsa 

  • 10 jalapenos
  • ½ yellow onion, chopped
  • 1 – 14 ounce can diced tomatoes
  • 1 –  8 ounce can tomato sauce
  • 3 -4 garlic cloves
  • 1 cup water (maybe a little more)
  • 2 teaspoons salt
  • 2 tablespoons garlic salt

Boil the jalapenos in a pan with a lid until they are soft.  Cut off the stems (leave the seeds in) before you put them in the blender.  Add the onion chunks, diced tomatoes, tomato sauce, garlic cloves, the water, salt and garlic salt.  If you want to cut back on the salt you can eliminate the 2 teaspoons of salt, but not the garlic salt.  Blend until chunky.  Don’t make it into a puree or you will have a salsa smoothie, Grama Jo says.

Put in clean jars with lids and store in the frig. (It won’t last very long around hungry spicy food lovers.)  It makes a lot.  Everyone is addicted to it.  Enjoy!

Thanks, Jo for sharing your secret recipe with us.

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