Mary’s Salsa

Originally posted: May 5th, 2020

Happy Cinco de Mayo everyone! So far I have celebrated by not being able to sleep, waking up at 5 AM and making BREAKFAST TACOS! At least the last part of that sentence was fun. We are probably going to keep it easy and order burritos from one of our favorite local restaurants tonight – but if you are looking to make something delicious to go with your dinner of margaritas & chips tacos and enchiladas – look no further!

Mary was my mom’s co-worker for many years. I often ate this salsa with saltines sitting in the kitchen of her office doing my homework after school. The nice thing about this recipe is it is super flexible. My brother and I once mistakingly used every onion in the fridge (including the green onions my mom was saving for that night’s dinner) and it was still just as delicious. 

The base recipe makes a pretty mild salsa. Some family favorite ways to amp up the heat are to (1) Replace the plain tomato juice with Spicy V8 (2) Including spicy pepper like jalapeños or poblanos or (3) Increase the hot sauce/salsa ratio. 

Also – growing up we used to chop all the vegetables by hand. Now I use my food processor and it’s much quicker. If you like a chunkier salsa, hand chopped may be the way to go – I find I can easily get carried away when pulsing the veg. 

In the photo below we are enjoying our salsa with some chicken nachos and home made pickled jalapeños from the Magnolia Table cookbook.

I hope you enjoy!

xoxo

Liz