Onionless Santa Fe Salsa

You see, I have this friend who kinds spends a lot of time at my house. In fact, we eat together quite a bit. Problem is, she can't eat onions. So I have been on a quest for finding yummy ways to make foods without onions.  I made salsa yesterday that actually tasted an awful lot like it had onions in it, but it didn't. And I have to say it was about the tastiest salsa I have had in a long time. If I do say so myself.  I happened to use kumatoes, but I don't feel like that is integral to the flavor of the salsa. I didn't measure amounts, I made the salsa to our liking and tasted it a lot along the way.


Tomatoes, diced (I always keep all the seeds and juice, personal preference for ease and we don't mind the liquid)
Canned corn, drained
Black beans, drained
Green chile (medium or hot)
Fresh cilantro
Lime juice, quite a bit to give it that tang
Cilantro cubes (remember there is salt in these, so be generous but don't ruin it with salt)
Garlic (cubes, salt, powder, fresh, whatever floats your boat)


Mix. Let it chill. And enjoy immensly.


Side note:

I don't think we can ever move away from New Mexico, where we regularly go through a 28 oz. container of green chile.  Those little 4 oz. containers of canned green chile just would never cut it. We have occasionally gone for the bags of roasted green chiles (what are they...12 lbs., 20 lbs?) found in parking lots all over the state in the fall, but the frozen tubs are much more user friendly.

Side note #2:

If you have never tried this, you are missing out. It looks like a bouillon cube, but you use it like salt and just crumble it over your food. An amazing little seasoning we are never without.