I hope y’all had time to perfect that chip recipe I posted last month. Today, I have a follow up post: Mom’s Must-Have Salsa.
Now, I know what you’re thinking, “it’s the RGV. Everyone knows how to make pico de gallo…” Maybe so. But this, my friends, isn’t just pico de gallo. It’s my mom’s special salsa recipe. We have family members who come into town during the holidays and specifically request my mom’s salsa.
My mom has not one but two special recipes. I’m not quite ready to release the most preferred recipe, so the second most preferred recipe will have to do. This recipe is best used on breakfast tacos or for dipping chips. If you’re hosting Christmas breakfast, now you have something to win the crowd over.
4-Tomatoes on the vine
3-Garlic Cloves, peeled
Handful of Fresh Cilantro
Knorr Caldo de Pollo (for taste)
First things first, wash your produce. After washing your produce, place a pot with 2 cups of water on the stove on medium heat.
Next, drop your 4 tomatoes into the pot, whole. This might seem strange, but it will make sense in the end.
Once the tomatoes are boiling, throw in 3 jalapeños and 3 garlic cloves. Let that work together for about 10 minutes.
While the tomatoes, jalapeños, and garlic are boiling, cut your onion in half. Make sure to cut off the “butt” end…you know, the area that seems to be keeping the onion together. Toss it in with the tomato, jalapeño and garlic mix and cover the pot.
Let everything simmer for another 10 minutes before removing it from the heat. Don’t just turn the stove off, but also move the pot over to a cool coil.
The fun part comes once everything has cooled for about 10 minutes. De-stem the tomatoes and jalapeños, and toss all the cooked ingredients, along with the fresh cilantro into a food processor or blender until it’s at a consistency of your choice.
Lastly, mix in the Knorr Caldo de Pollo for taste (about 2 teaspoons). All done!