You know, I hadn’t gotten into Taco Tuesday until fairly recently. Up until last year, Taco Fridays are what I enjoyed with some friends back in Denver. Here, I recently started a new job catering lunches for a local tax preparation business, and Taco Tuesday is something they really enjoy.
When it came to making the salsa, I didn’t know them well enough yet to figure out how much heat would be delicious, and how much would burn somebody’s face off. With that in mind, I created this recipe to have bright, vibrant flavors on its own, but also to be a great foundation for any kind of salsa you want to create.
This recipe is one you can easily customize to your own tastes. If you’re in the mood for something smoky, you can chop up some chipotle peppers to add to the mix. If you want a sweeter taste, diced peaches would be delicious (or try some blueberries, for a totally unique spin!), and minced garlic is always good for an extra savory touch. Of course, the tomato-lime combination in the base recipe already has a deliciously bright flavor as-is, if you just want to keep it simple.
Whether it’s Taco Tuesday, Taco Friday, or Taco Any-Day, you’re going to love having this as an addition to your meal!
Taco Tuesday Salsa
1 14.5-oz can diced tomatoes
1/4 yellow onion, diced
1 1/2 tsp oregano
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 TBSP lime juice
Add-in ideas: cilantro, garlic, red pepper flakes, jalapeños, chipotles, Serranos, diced fruit, etc.
Combine all ingredients in a small saucepan, and bring to a simmer over medium heat. Once it comes up to a simmer, cover and cook for 30-35 minutes. Remove the cover, and use a stick blender to purée the salsa. Remove from the heat, and let cool before serving.
Hapanese Cuisine 
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