My sister Kaitlin does a many things well: she’s an incredible mother, wife, artist, and friend. She is hands down the most encouraging person I know. We talk on the phone every single day (not to mention we lived together for 20 years) and somehow she is not sick of the sound of my voice. We have been each others best friend since the moment I came into this world and often declare that had we not been born sisters we would have found our way into this friendship anyway.
Among her many other for-mentioned attributes my sister is incredible at cooking, something we have both come to love in the last several years. Luckily we have gotten quite a bit better since our 7 & 9 year old selves attempted a batch of cookies and mistook the measurements of sugar for salt. I can still remember standing on my tippy toes and thinking “this cant be right” as my sister heaped 1 1/2 cups of salt into the mixing bowl. It took us awhile to get back in the kitchen after that mishap but I am glad we did.
Kaitlin is the master of anything spicy which is why her salsa is a favorite in the family. It has the perfect balance of spicy and tomato flavor with a great texture. It really couldn’t be any easier to make either.
For salsa making music check out Kishi Bashi.
Kate’s Summer Salsa
- 1/4 of a yellow onion
- 2-3 garlic cloves
- 2 jalapeños, halved with seeds discarded from only one jalapeño
- 1/2 bunch of cilantro, de-stemmed
- juice from 1/2 of a lime
- 1/2 tsp of red wine vinegar
- 1 tsp of cumin
- 2 cans of diced tomatoes, 1 can drained of juice
- 1 small can of diced tomatoes with green chiles (like Rotel)
- 2-3 fresh small tomatoes (optional but I like the added flavor of fresh tomatoes)
- Sea salt & freshly ground pepper
- Place the onion, garlic cloves, jalapeño, cilantro, cumin, vinegar and lime juice in a food processor or high speed blender and process until finely pureed.
- Next, pour in the 2 cans of tomatoes, rotel & fresh tomatoes. Pulse until you reach your desired texture. For me thats a bout 10-15 seconds of pulsing. Season to taste with salt and pepper.
- Store in an air tight container for up to 2 weeks.
A big thanks to my sister for generously allowing me to post her recipe!