In the mountainous north, where the growing season for fresh tomatoes is limited, this style of salsa has been traditional for generations. It can easily be whipped together, and keeps for 3 to 5 days
- 14- to 15-ounce can crushed or diced tomatoes, with juice, “fire-roasted” if you wish
- 1/2 medium white onion, finely diced
- 1 garlic clove
- 1/2 teaspoon white or cider vinegar
- 1 teaspoon or more crushed New Mexican red chile pequin or other crushed hot red chile
- Salt
Makes about 2 cups
- Combine tomatoes, onion, garlic, vinegar, and a small amount of chile in a blender and puree. Taste and add more chile as you wish for zip, and salt to taste. Pour into a bowl and refrigerate until needed.
From the Tacos, New Mexico Style from the June 2017.