Once a week or so, in my duties as a chef at the restaurant where I work, I make a big batch of tomato-based salsa.
Well I start with 12 pounds of tomatoes so it’s a pretty big batch.
Depending on how busy we are it might last a week but typically it lasts about five days. Here’s the recipe
12 lbs Tomatoes, seedless
12 each Limes, juiced into bowl
1 each Garlic, head, minced
1 each Cilantro, bunch, chopped
24 each Jalapenos, chopped
4 each Serranos, chopped
1 lb Onion, Yellow, Sweet, minced
1/4 c. Salt, Kosher
* Remove skin from tomatoes
* Place in large vessel
* Add half of garlic, cilantro, chiles, lime juice and onion
* Puree’ with immersion blender
* Add remaining ingredients
* Purée til desired consistency is reached
I like my salsa puréed very fine but some folks prefer it chunky. When you feel like it’s how you like it, stop and have a taste.
This is the classic Tex Mex salsa that’s available at most Mexican restaurants out here in Austin, Texas.
It changes a little from joint to joint but this is the basic, building block version.
Run wild and add things that appeal to you: Avocados, Habaneros, Mangos, Papaya…all sorts of things would go well with this recipe as the base.
Bon Appetit y’all