There is a brownie recipe known as "Katharine Hepburn's Brownies." This salsa is my version of Katharine Hepburn's brownies. I have made it for many people and am frequently told "This is my favorite salsa." It's not complicated or especially spicy or anything like that; it's just really good basic, Tex-Mex restaurant style salsa, perfect for eating with chips or beans and rice or breakfast tacos, etc. I make a batch almost every week. (An earlier version of this recipe was published on Carrie Murphy's food blog, but she appears to have taken that down.) So here we go.
Elisa Gabbert's Salsa
Half a small onion (roughly)
1 clove of garlic
1 jalapeno OR serrano OR Fresno chile, or a combination of the three
1 handful of cilantro, leaves and small stems
1 small can of fire-roasted tomatoes (plain or with green chiles)
1 handful of grape or cherry tomatoes (optional, but better with)
Salt and sugar to taste
In a food processor (or blender if that's all you have) chop the onion, garlic, chiles, and cilantro pretty finely, but not to a liquefied paste. Then add the tomatoes and pulse until it's all combined and looks like salsa. Transfer the mixture to a pot, add the juice of a lime (or just half a lime, if it's really juicy) and salt and sugar to taste -- start with about half a teaspoon of each. Simmer for 15-20 minutes to take the raw edge off the onion/garlic and bring the flavors together. Delicious warm, but keep the rest in the fridge. It lasts for up to two weeks if you don't finish it first. You can adjust the spiciness level by leaving the seeds/core in your chile or using more than one chile.