If we can recommend hot sauce with barbecue, why not salsa? A pulled pork taco? Hell yeah! A smoked brisket enchilada? Word up! Besides, chips and salsa pairs very well with a sharp, punchy India pale ale or a crisp, hoppy pilsner.
Here's what you need:
1. A food processor
2. Two medium to large tomatoes
3. One jalapeno (with seeds for heat, without seeds for not so much)
4. Small bunch of cilantro
5. Half a lime
6. Pinch of salt and pepper
7. A clove of garlic (optional)
8. Two thin slices of red onion
Here's what you do:
1. Cut the tomato into manageable pieces, and remove most of the seeds and tomato goo.
2. Also cut up the jalapeno a bit, and the cilantro a bit.
3. Put tomatoes, jalapeno, cilantro, garlic clove, salt, pepper, and the juice of half a lime into the food processor.
4. Pulse very lightly, until it's all chopped up together thoroughly, but not pureed into mush.
5. Take your thin onion slices, and cut them up into little bits with a knife. Mix these into your pureed salsa, rather than pureeing them in. Trust us, it works better that way.
6. Wait at least a couple hours for all the juices and spices and acids to seep into each other, then enjoy!
**Also, cumin is a nice spice to add, particularly when mixed with fresh oregano. Try putting those in your salsa if you like. For a smokey kick, add some chipotle powder or hot smoked paprika.