We have been on a ‘tiny taco’ kick at our house. Small street style tacos with anything from halibut to ground turkey to the best pulled marinated pork you’ve ever had with rough chopped cilantro, a little cabbage, a noticeable lack of cheese (I am told the cheese part of those molten burritos we’re all so used to are not what you would call authentic), other random fixins’ and of course salsa. We have been making our own salsa and it’s so stinkin’ easy it hurts. After chatting with my friend Minerva, who runs her own handcrafted food biz with deep roots in Mexican culture and tastes, we figured that people are just lazy or honestly don’t know how easy (and cheap!) it is to make salsa. She is constantly asked to jar and sell the stuff. Why? Make it yourself! And why go to the store to pay $5 for some jar of processed junk that tastes like, well, processed stuff in a jar, when you can whip up your own batch of ‘can’t get fresher than this’ salsa for pennies.
- Chop one medium tomato – making sure to remove the seeds and guts
- Chop half an onion and throw in a bowl with the tomatoes
- Grab a few sprigs of fresh cilantro and chop, stems and all (cilantro is super cheap – .69c sometimes for a bunch and can be kept in the fridge covered in water for up to 3 weeks)
- Finely chop half a fresh, gutted, jalapeño (or more – depending on your preferred level of heat) and toss into the mix
- Squirt a little lemon juice and a little lime juice, throw a dash of salt and a dash of pepper and let your mixture sit for 5-10 minutes.
- Stuff face with tiny tacos topped with fresh salsa that cost $1.50 – max.