Salsa is a world unto its own.Â You have your Salvadoran salsa all the way to your cranberry salsa.Â It is a dip we all have our own take on.Â The only ingredient you absolutely cannot do without, in my opinion, is the cilantro.
Cilantro is actually the leaves of the annual herb coriander.Â All parts of this plant are edible, but the fresh leaves (cilantro) and dried seeds are the most commonly used.Â Cilantro tastes very different from the seeds, similar to parsley but juicier & with a hint of citrus.Â
The oldest coriander was discovered in the Nahal Hemar cave in Israel, dating back over 8,000 years.Â Some Sanskrit texts talk of coriander’s cultivation in ancient India nearly 7,000 years ago althoughÂ only aÂ few plant fossils exist to back up the literature.
An interesting history for a full-bodied leaf.Â
Now it’s time to get your Salsa music going and make some salsa of your own.
- 28 oz can tomatoes, drained
- 1 teaspoon minced garlic
- 2/3 cup minced cilantro (this is for the cilantro lovers, if you’re a bit shy- try only 1/2 cup)
- 2 tablespoons diced jalapeno
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons white sugar
- 2 teaspoons chili powder
- 1/2 cup onion
- 4 oz can diced green chilies, drained
Get your food processor out, going to need to turn that Salsa music up now.
Place all ingredients in processor.Â Pulse until combined, occasionally scraping sides if needed.
You’re ready to serve with your choice of chips, enjoy!