Mark’s “better than that store-bought crap” Salsa Recipe

by Mark Lahey
(Fort Wayne, IN)

Famous? No.

Special? Depends on how many margarita's you've had.

How do I make it? - With my hands.

Mark’s “better than that store-bought crap” Salsa Recipe

3 - CANS OF MEXICAN STEWED TOMATOES (chopped very fine, almost liquid)
1 – LARGE CAN (15 oz) OF BLACK BEANS (drain and rinse)
1 – MEDIUM CAN (8 oz) OF GOLD AND WHITE CORN (drain and rinse)
1 – SMALL CAN (4 oz) OF BLACK OLIVES (drained, rinsed and chopped)
1 – SMALL CAN (4 oz) OF GREEN CHILIES (drained and chopped)
1 – SMALL CAN (4 oz) OF JALAPENOS (drained and chopped)
1 – MEDIUM/LARGE RED ONION (chopped fine)
1 – YELLOW PEPPER (chopped fine)
2 or 3 TABLESPOONS OF CHOPPED GARLIC
3/4 CUP (or so) FRESH FINE CHOPPED CILANTRO (none of that dried crap)

(None of these elements are carved in stone; adjust it to your taste.)

Now, mix all of that stuff in a large bowl and stir the Hell out of it

Here is the hard part…

Add to taste
A COUPLE OF PINCHES OF SALT
A COUPLE OF PINCHES OF BLACK PEPPER
A COUPLE OF PINCHES OF SUGAR
A DRIZZLE OF LIME JUICE
A DRIZZLE OF VINEGAR

And for God’s sake, don’t overdo the seasonings, taste as you go!

Stir the Hell out of it again

Let it fester for a day or so, stir it again

EAT.

(It’s better if it’s only slightly chilled, not cold)

This recipe makes a butt-load of salsa. So you had better eat it soon, invite friends over and have a party or take it to work and force it on co-workers
(Or freeze it)

Love,
Mark