Some recipes come from a treasured family cookbook. This one? It comes from a 1 a.m. booth at a little restaurant called Chuck’s near UCONN. Back in my college days, my friends and I would head out for the night, and like clockwork, end up at Chuck’s for “just one more” drink – and, without fail, a never-ending basket of chips and salsa. Their salsa was fresh, tangy, a little spicy, and absolutely addictive. We’d eat and talk and laugh until someone realized we had class in a few hours.
Fast-forward a few years (okay… more than a few), and I still love that chips-and-salsa magic. These days, instead of ordering it at 1 a.m., I serve it up as part of my appetizer spread when I entertain. It’s the perfect savory bite when you want something fresh and zesty instead of reaching for a cookie or piece of bread. And bonus – it takes just minutes to make.
Prep Time: 6 minutes
Yield: Makes 3 to 4 cups of salsa
Serving: 1/4 cup: 8 cal | 2 carbs | 0g protein | 0g fat | 2g sugar
A Note on Chiles
When using fresh chile peppers, always taste first before adding! Some peppers are mild, others are fiery, and you really can’t tell until you take the tiniest taste. This way, you can judge how much to use and avoid surprising your guests (unless you’re going for “mouth-on-fire” salsa).
You decide the spice level. The level of HEAT!
*Use whatever chiles you like!
ALWAYS start with small portions of the hot stuff (chiles and/or cayenne) and add as you go. Once you go too far, you’ve gone too far, if you know what I mean!
ingredients
- 2–3 medium fresh tomatoes (about 1 to 1 1/2 lbs), stems removed
- 1/2 red onion
- 3 garlic cloves
- 2 serrano chiles or 2 jalapeño chiles (stems, ribs, seeds removed), more or less to taste*
- Juice of 1 lime
- 1/2 cup chopped cilantro
- Salt and pepper, to taste
- Pinch of dried oregano (crumble between your fingers before adding), more to taste
- Pinch of ground cumin, more to taste
- Pinch of sugar
- Pinch of cayenne, optional!
directions
- Prep the veggies: Roughly chop the tomatoes, chiles, onion and garlic. Be extra careful with chile peppers – wear disposable gloves to hold them, and wash your hands thoroughly after. Save a few seeds in case you want extra heat later.
- Pulse, don’t purée: In a food processor, add the onion and garlic first and pulse to chop them well. Then add the remaining ingredients. Pulse a few times until everything is finely diced but not mushy. (No food processor? A sharp knife and a little patience work just fine.)
- Taste and tweak: Transfer to a serving bowl. Add more salt, pepper, and any extra spices to taste. Too hot? Add more chopped tomato. Not hot enough? Carefully mix in a few reserved seeds or a dash more cumin. Again, slow and steady and taste as you go, to get the right level of heat for you and your peeps.
- Let it mingle: Allow the salsa to rest for about an hour to let the flavors get friendly.
Serving Ideas
- Classic: With a big basket of tortilla chips.
- On tacos, burritos, tostadas, or quesadillas.
- Spoon over pinto or black beans for an easy flavor boost.
- Add to grilled chicken, fish, or even scrambled eggs.
Fresh, fast, and just the right amount of kick – this salsa is as addictive now as it was back in those late nights at Chuck’s. Only now, I can enjoy it without worrying about an 8 a.m. class the next morning!
