Salsa Recipe for Indian Tacos
8 Roma tomatoes, halved
1 cup fresh cilantro leaves
1 large, fresh white onion quartered
1 or 2 Jalapeno or Serrano chili peppers, halved lengthwise
1 can tomato sauce, 8 oz.
1 lemon or lime
Salt, black pepper, garlic powder to taste
Put the onions and about a quarter cup of water into a blender and chop into large pieces. Add tomatoes, cilantro, and chili peppers. Add one chili pepper at a time and taste test for heat. Chili peppers vary in hotness. It’s best to cut the chili peppers with kitchen scissors and/or to wear latex gloves as to not get spicy chili oil on your fingers. Include the seeds in the salsa for a very spicy flavor or leave out for a mild salsa. If you get a batch of peppers that are really mild, you may need to add more than 2 chili peppers for desired taste.
Blend or chop again to desired consistency. Pour into a large glass bowl and add tomato sauce, salt, black pepper, garlic powder and adjust to taste. Stir well and add small amounts of water until desired consistency. Squeeze fresh lemon juice over top, add an extra pinch of salt and serve! This recipe yields about 4-6 cups.
Serving suggestion: freshly made Indian fry bread, topped with any of the following, shredded cheddar cheese, sour cream, sliced black olives, seasoned shredded beef or chicken, ground beef, refried beans or whole pinto beans,freshly made guacamole, crispy iceberg lettuce- shredded, with a little lemon juice and lightly salted. Delicious!
Great Spirit we thank you and ask your blessing upon this food as we acknowledge Mother Earth for her sacred gifts. This food is a symbol of your goodness, abundance, and guidance for our people and these are the things that feed us daily. Amen.
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