Cocktail of the Moment


Salsa Picante
1 mediumonionwe prefer yellow
1/4 bunchcilantrofresh
two medium clovesgarlic
2 to 6jalapenosfresh, not pickled
1 28 oz. cantomatoes
1 tspsalt
1/2 tsppepper
1/2 tspsugar
Peel and slice the medium onion. Combine with the cilantro in a large food processor and coarsely chop. In a separate small food processor/blender (like an Oskar) finely blend two seeded jalapenos and garlic. Add jalapeno/garlic mulch to the large food processor. Drain some liquid from the can of tomatoes, then add to the large food processor. Toss remaining ingredients (salt, pepper, sugar) on top and flash-blend until well mixed. Try to keep the blending to a minimum. Taste the resulting salsa for heat, and add more finely chopped jalapenos if desired.
This simple favorite evokes sun-drenched Mexican beaches, cold beer, and fresh-lime margaritas. Nicely paired with a breakfast burrito or Huevos Rancheros, or as an accompaniment to nachos or fish tacos. [Original recipe from Nancy Boles]