Family Recipe: Cinco de Mayo Salsa
Recipe by Gabe Thibodeau
Every time my family gathers together, you’ll find homemade salsa on the table without fail. Everyone puts their own spin on the family recipe. My tia adds extra garlic, my mom chops the cilantro extra fine, and my grandma adds enough chillies to send tears down your cheeks after two bites.
With Cinco de Mayo on the way, I’m opening the family vault and sharing the recipe with you. It’s a really simple dish–fresh food from fresh ingredients. Whip up a batch this Cinco de Mayo and tell us how it goes. Enjoy!
- 2 Anaheim Chillies
- 3 Serano Chillies
- 2 Jalapeno Chillies
- 7-10 Large Tomatoes
- 3 French Onions
- 2 Cloves Fresh Garlic
- 1/2 Bundle Cilantro
- Salt, to Taste
- Roast the chillies in a broiler or on a gas stove top. The goal is to char the skin.
- Remove the skins of the chillies using the back side of a knife.
- Roughly chop the chillies, tomatoes, french onions, garlic, and cilantro.
- Blend the ingredients using a food processor.
- Add salt, to taste.
*Every chili is unique--some are much hotter than others. If you prefer milder salsa, add fewer chilis at the start. Then add more until you reach the level of heat you prefer.
**You can always add more tomatoes if you underestimate the heat of your chilis.