There are probably as many salsa recipes as there are salsa lovers and there are no hard and fast rules as to how to make it. Salsa is after all the Spanish word for sauce, and there are lots of different ways to make sauce. This recipe is a fairly standard staple of the Baja peninsula and sticks to the main ideas of salsa, which is to use what you have on hand. All of the ingredients in this salsa can be grown locally my own kitchen garden. Or traded for something from my neighbor’s tree.
The way to make this varies depending on what you like the most. If you want it spicy, add more chili, if you love the taste of cilantro and lime the most, add more of them. I usually use about one chili pepper for 8 tomatoes, 3 bulbs of garlic, 4 green onions, one handful of cilantro, and the juice of one lime. There are two options for preparation as well. If you like your salsa runny you can just throw all of the ingredients into the blender or food processor and you are done, almost instant salsa. If you are like my husband and don’t like it runny but don’t like it too chunky you have some chopping to do.
Dice the tomatoes. A very sharp knife helps this process. Crush the garlic and chop the green onion and the chili as fine as you can. You can use only the cilantro leaves or chop the stems as well. Add the lime juice and let it sit in the fridge for 15 minutes or more to let all of the flavors mix together. Enjoy with tortilla chips, on burritos and tacos, and in been dip.