What’s For Dinner?

Guapo’s is a terrific Mexican restaurant in Washington,  DC.  In 2005 or 2006, the Washington Post shared Guapo’s excellent salsa recipe with its readers.  That article (with recipe) is below.

The cook’s at Guapo’s make so much salsa, they’re pros at proportions.  But for those of us less familiar with making the summer essential, Rincon [owner of Guapo's] offers these guidelines and stressed being flexible.  If you like it chunkier, add more tomatoes and onion.  If you like it hotter, add more jalapeno chili peppers.  The salsa will keep, tightly covered, 2 to 3 days in the refrigerator.

Ingredients

4 to 5 jalapeno chili peppers, stemmed (halve and remove seeds for less heat)
1 quart tomato juice
2 medium white onions, chopped
2 medium tomatoes, cored and chopped
1 cup coarsely chopped cilantro leaves
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1/4 cup to 1/2 cup vegetable oil

Instructions

Place the jalapeno chili peppers in a food processor and pulse until almost smooth.  Transfer to a medium bowl and add the tomato juice, onions, tomatoes, cilantro, salt, pepper, cumin and oil, stirring to combine.  Taste and adjust seasoning.  Serve with tortilla chips.

Makes about 5 cups. 

My Notes
It seems silly to get out, use, and then have to clean the food processor for just the jalapeno peppers, but it really works and makes the heat go evenly through the salsa.  I’m a wimp and I use less peppers, but don’t bother seeing them.