From the Tacos, New Mexico Style from the June 2017.
Makes about 2 cups
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
- 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.