Had a soire for friends moving back to Santa Barbara last night and I actually came through with a pretty good salsa (for chips, and for a change). I figured as long as I had limited success (for the first and only time) I thought I would write it down before I forgot it entirely. And as long as I'm writing it down I might as well share it. And who better to share it with than my favorite group of fellow CAD nerds. Started with a good handful (each) of diced onions and green bell peppers. I put just enough water in the bottom of a saucepan to be able to boil the peppers and onions, and I did so (boiled 'em) until they were not too far beyond raw. I didn't pour the water out as I wanted whatever flavor was there to remain with the brew. You might want to drain it, though, as the result was a bit too runny IMO. The rest of this was NOT cooked, but just mixed in (and eaten) as-was. Added one 1 lb can of diced tomatos (drained) and 1/2 can of tomato sauce and the juice of 5 limes. I like limes, and maybe you can do with four or three instead of five, but fresh lime juice (instead of bottled) makes all the difference. Also added 1/2 can of whole kernel corn (unsweetened), and about an ounce of the vinegar juice from a jar of pickled jalapeno peppers (add diced jalapenos if you like it spicier, but not much more vinegar juice). Seasoned with almost (not quite) a teaspoon of garlic salt and a bit less than that of onion salt. That together with some regular salt made it almost too salty, so I guess I'd recommend either using onion powder and some salt or onion salt and no regular salt. The coup de grace is (of course) the diced cilantro. Lots of it. I diced the leaves from practically a whole grocery store bundle. Can't use too much cilantro, in my book. If I had enough of it I'm sure you'd find me rolling in it like a cat with catnip. Makes about a quart. Tastes better after being thoroughly chilled, naturally. Preferably served with a Margarita.
Bon appetit 'Spork'