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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sean Surlow
Servings: 1
This was given to me by the manager of our local Don Jose's Restaurant on the occasion of one of my daughter's birthdays. This is her absolute favorite salsa (mine too!) We have enjoyed their food 12 years now and their salsa has never missed!
The recipe is loose, but you'll manage just fine by taste.
1 can (large) tomatoes, drained. You may use fresh but surprisingly it works better with canned tomatoes.
1 onion, minced
1 bunch green onions, minced
1 garlic clove:,minced (up to 2 cloves)
¼ bunch cilantro (guessing here),minced
1 to 2 jalapeño or serrano chile, to taste
1 dash vinegar
Don Jose's chefs hand-chop everything, but I manage just fine with my Braun hand-held emulsifier — even with the garlic. Leave some tomatoes a bit chunky. My suggestion would be to use an electric chopper but do the garlic by hand to avoid a "metallic" taste. The key is in the amount of onions you use —lots!