Elevating Everyday Recipes from my Kitchen to yours
My dad used to make this salsa for almost every family get together or special occasion. Although closely adapted from one of Tyler Florence’s salsa recipes, he put a few touches of his own on it over the years. Tyler Florence was his favorite celebrity chef to watch on Food Network. We spent hours watching Tyler’s Ultimate together when he would visit. He used to take the printed, folded up recipe back and for the with him to New Zealand to make for his friends there as well…and so, it became “Grandad’s Salsa”.
This recipe only takes a few minutes to put together, with just the right amount of flavor and spice. The great thing about it is that even though tomatoes are best during the summer months, if you use a high quality canned tomato, you can make it all year long. If you want it chunkier like a pico de gallo, you can roughly chop fresh tomatoes and all of the ingredients and it will be perfect as a topping for your Mexican dishes or just on it’s own with a bowl of chips. If you prefer more of a sauce consistency, you can pulse all the ingredients a few times in a food processor. Only a few times though, or else you’ll end up with a puree!
We eat a lot of Mexican food at our house, I guess we can’t help it since it’s all around us in CA. I love it…all of the flavors are amazing and everything is so fresh and delicious! This Salsa is super healthy, sometimes, I even throw leftovers on a salad and skip the dressing all together…works like a charm! This recipe for Grandad’s Salsa is in honor of my dad, I miss him every day, especially in the kitchen!
Quick, easy, fresh and healthy...add this Salsa to all of your favorite Mexican meals or open a bag of tortilla chips and just dig in!
Chop all ingredients and stir to combine. Add a drizzle of EVOO at the end and Kosher Salt to taste. Store in the fridge until ready to serve, flavors will only get better!
In the winter time, you can sub fresh tomatoes for a 28 oz. of the best canned tomatoes you can find, I like San Marzano. Make sure you drain them and add in liquid as desired at the end or it will be really soupy.