Updated: Oct 27
When I was in college, I worked at a not-really-mexican food restaurant. Other than their fresh-made flour tortillas, I was OBSESSED with their salsa. Years after I left, I spent a great deal of time tracking the recipe down and testing my own. I'm happy to report that this is it! I think the reason I love this salsa so much is because its very cilantro-centric.
Cilantro is one of the most controversial foods out there. You either love it or hate it. I'm Team Cilantro all the way and not just for its taste! Cilantro can do SO MUCH to improve your health.
Cilantro is an incredible herb that is chock full of vitamins A, K, and C, plus minerals such as iron, calcium, and magnesium. It also has more antioxidants than most fruits and vegetables!
Cilantro is an amazing heavy-metal detoxifier because of its ability to remove mercury and aluminium from where it is stored in fat tissues. It also contains an anti-bacterial compound called dodecenal which has the ability to kill salmonella bacteria and prevent salmonella poisoning. Cilantro is highly beneficial for Alzheimer's disease, Parkinson's disease, arthritis, diabetes, viral and bacterial infections, hepatitis, colitis, obsessive-compulsive disorders, autism, Tourette Syndrome, infertility, and Bell's Palsy. Its also very helpful for autoimmune disorders like fibromyalgia, Guillain-Barre syndrome, IBS, MS, and chronic fatigue syndrome.
If you don't have any of these dis-eases, cilantro is also known to support the stomach, spleen, adrenals, thyroid, pancreas, bladder and lungs!
2 large Roma tomatoes
2 - 14.5 oz. cans of organic diced tomatoes
1-2 jalapenos (or serrano, or habanero if you're feeling brave)
2 tbsp red wine vinegar
1 tbsp ground cumin
4 cloves of garlic
1 large sweet or yellow onion
1/2 tsp salt
1/2 tsp cayenne pepper
1 bunch of cilantro (yes, the WHOLE BUNCH)
Combine all ingredients in a food processor or blender until you reach the desired consistency. I like mine fairly smooth, but feel free to go chunky!
Store in glass jars in the fridge for up to two weeks! I would make this at least four hours before eating it, to give the flavors time to hang out together. Enjoy!