Bush Family Walker’s Point Red Salsa

June 26, 2017

Every summer the Bush family heads to Walker’s Point in Kennebunkport, Maine to escape the heat of Texas. This red salsa is named after that summer retreat and belongs in a family favorite buffet lineup of fajitas, where they have all the works (we’re talking three kinds of salsas, guacamole, homemade tortillas–the whole shebang)! 

Whether you want to create your own Tex-Mex buffet, or are like me and can eat chips and salsa any day of the week, give this red salsa a try. It has a secret ingredient that won’t disappoint! 

 

Red Salsa Recipe

Red Salsa

I’ve made many salsa recipes in my day. This one probably classifies more as a chunky salsa or pico de gallo, but all the same, never have I seen a salsa recipe call for V8 juice. It just needs a little splash, but that splash packs a zesty, yummy punch. If you’re a chips and salsa junkie, like me, then you’ll want to add this one to your list. I made mine with fresh onions and garlic from our local farmers market and it hit the spot!

We’ve got their avocado dip in another post, so don’t miss out on that one too.

While I simply ate my red salsa with tortilla chips, the Bush family also suggests throwing it on top of omelets. Enjoy!

INGREDIENTS:

Makes 5 cups

1 bunch fresh cilantro

4 large serrano chiles, minced*

3 garlic cloves, minced

1 teaspoon salt

10 medium red tomatoes, chopped

1 large Vidalia or other sweet onion, chopped

1 (5.5-ounce) can tomato juice or V8

*Omit (or half) if you don’t like spicy salsa


DIRECTIONS:

Thoroughly wash cilantro; remove large stems and discard wilted leaves. Using a vegetable spinner if available, spin-dry cilantro or wrap in absorbent paper towels and press down to absorb water from leaves. Chop finely and add to large bowl with minced chiles.

Place garlic cloves on a cutting board and sprinkle with salt. Crush garlic cloves with the flat side of a knife, using salt to grind garlic into pulp. Chop with knife until finely minced. Scrape minced garlic with knife and transfer to bowl with minced chiles and cilantro.

Add tomatoes and onion to bowl. Use just enough tomato juice to moisten chunky salsa. Stir to blend well.

Chill in refrigerator for at least 30 minutes.

 

This recipe was found in The Bush Family Cookbook.

Author: Andrea

Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.

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