All Day, Every Day, Salsa

My relationship with salsa started out pretty bleak – its name was Pace. Looking back, I find solace in the fact that “you don’t know what you don’t know.” Born and raised in Midwest Ohio, Pace is about as spicy as salsa comes on the plains. In August of 2016, my husband and I made a life change that took us to a small town in New Mexico, just north of the Mexico border, where my taste buds would experience a spiritual awakening.

I’ll never forget the vibrant bowl of fresh salsa placed on the table accompanied with a toasty warm basket of crispy corn tortilla chips. At first bite, I quickly understood that this white, midwest, Pace-raised girl was not prepared for this kind of spice. I sat at the table, conflicted, wanting to eat the whole bowl and yet knowing there was not enough water in the state to put out the fiery sting in my mouth.

I don’t have scientific proof, but from my life experience I’ve learned that taste buds are capable of “toughening up” and that spice is relative. Now, I go to that same restaurant just for the salsa and the waitress cannot bring it fast enough. I put salsa on almost everything and eat it at nearly every meal. So much so, that I make two large batches of my own fresh homemade salsa every week and this year, will be growing all my own salsa ingredients in the garden (Lord and Southwest weather willing).

Inspired by my favorite Mexican restaurant and my New Mexico family, I present to you the Every Day Salsa! Don’t worry – I’ve included modifications that even my white, midwest, Pace-raised girls back home will love too.

The Every Day Salsa

• 6 Roma Tomatoes
• 1 Jalapeño (to tone down the heat, you can de-seed the jalapeño partially, completely, or just skip it all together)
• 1 Bunch of Green Onion to taste
• 1 TBS Minced Garlic
• 1 TBS Tomato Paste
• 3 Dashes of Chili Lime Salt
• 1 Dash Sea Salt
• Half of 1 lime
• Optional secret ingredient* 1 Can spicy V8 or half can of Original V8

Combine all ingredients in a food processor and pulse until desired consistency. Put this on your eggs in the morning, mix into your guacamole, top your burger, spice up a salad, or scoop up with good ‘ole tortilla chips. Hola, Amiga! Who’s lookin’ New Mexican now?