Te gusta mi salsa?

Well...you most certainly SHOULD. I make pretty damn good salsa. And because Amie requested it, you can make damn good salsa too. Pay no attention to the fact that my last name is not Bayless, nor that I am of Irish and German heritage. You will like this salsa.

Ingredients:
-Tomatoes (I use whatever looks good)
-Onion (I generally go with the sweet onion, but sometimes I'll use red)
-Garlic
-Jalapeño
-Cilantro
-Lime juice
-Salt

How to:
-Chop the tomatoes and onions together in a bowl.
-Salt liberally and douse with lime juice.
-Add the garlic (I usually just mince it with my garlic press) and jalapeño (chopped finely) (I do it to taste by adding a bit, then tasting, then a bit more).
-Add the cilantro.
-Throw the mixture into a blender or food processor.
-Blend.
-Taste.
-Add more of whatever is missing.

I didn't put any amounts in the ingredients because I usually just guess based on how much salsa I am making. So much of the salsa is how you prefer it (spicier, or more onion-y), so I just named all the ingredients and then you can do your thang. As a general rule, use more tomatoes than onions, and add the garlic and jalapeno sparingly 'til it's at your desired heat.

Also, it tends to taste better the next day after it has sat together overnight.

I recommend serving the salsa with this recipe for margaritas. Rick Bayless definitely knows his drink stuff. My tip on that margarita recipe? Make the water/sugar into a simple syrup so the sugar is fully dissolved before you mix it with the lime juice. Also, making a batch times SIX is a great way to spend a Thursday night.

Voila. Now you, too, can have a fiesta, like this one: