Meandering through the grocery store the other day, I was on the verge of buying one of those "fresh" designer salsas in the refrigerated section. I wasn't quite up to making my usual pico de gallo - lots of fresh, finely chopped tomatoes, sweet onion and seeded jalapeno, with lime juice, kosher salt and oregano. (It's good, BTW).

But due to budgetary constraints, and the often-middling quality, I held off on the pricey refrigerated salsas. And I just don't get salsa in a jar. It contravenes my culinary ethics. So - inspired by the vague memory of a photo-copied salsa recipe from a room parent at my kids' school, involving canned tomatoes, dry spices, a bit of vinegar, and a food processor - I blundered foward.

What I came up with in the end turned out smashingly; as good, or actually better than most any restaurant or refrigerated designer salsa I've ingested. I think the key is that salsa should be freshly made.

It had a medium-thin consistency; smoky, piquant flavor; and a deep, attractive red color. Here's the recipe.

ROSENBLOG'S SALSA OF THE GODS

--1 14.5-oz. can of S&W "Stewed Mexican Recipe" Tomatoes
--1 t white vinegar
--1/2 t EACH cumin, kosher salt, El Rey de la Vera Spanish Smoked Hot Paprika
--5 or 6 dashes of Mexican hot sauce, such as Castillo red Salsa Habanera

Combine all ingredients in food processor. (The smoked hot paprika is key, and is available in many grocery-store spice sections). Pulse for approximately 15 seconds. And you're set. It's probably nice to make this an hour in advance and refrigerate before serving. But I tucked into it pronto. Outstanding! Serve with chips and, if you like, guacamole. Or nachos. However, if you use guacamole-flavored chips, I'll have to call the police.

This salsa is also primo on roasted or grilled meats. It complements baked enchiladas, quesadillas, and Mexican-flavored pizza, as well.

TECHNORATI TAGS: SALSA, SALSA RECIPE

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Posted by Matt Rosenberg at October 23, 2005 08:48 PM