It was the delicious fish tacos he ate on a spring break trip with his buddies in San Felipe, Mexico, that became Ralph Rubio’s inspiration for the first taco store he opened in San Diego in 1983. That one restaurant has now grown to nearly 200 throughout the West and Southwest serving a variety of seafood, chicken, and steak burritos, tacos, and salad bowls. The mild salsa is one of many choices in the restaurant’s salsa bar, but it is also used in the kitchen on several tacos, including the Original Fish Taco. This recipe is mild but can be easily kicked up several notches by adding another jalapeño or a habanero pepper into the mix. You’ll need a food processor or good blender to puree the ingredients to the same consistency as in the restaurant, then give it time to chill in the refrigerator for great flavor.

1 14½-ounce can diced tomatoes
¼ cup seeded and diced jalapeño (1 medium pepper)
¼ cup diced white onion
1 tablespoon lime juice
½ teaspoon salt
2 tablespoons minced cilantro

Cooking method

1-Combine everything except the cilantro in a food processor or blender and pulse until the jalapeño and onion are chopped into fine bits.

2-Pour the salsa into a bowl and mix in the cilantro. Cover and chill for at least a couple of hours before using.

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