Fresh Homemade Salsa is a perfect way to celebrate National Salsa Month.
Could you have guessed that? Because, you know, Cinco de Mayo. That is next Tuesday people, so here is a super easy, muy rico–and sometimes muy picosa–salsa recipe to add to your celebration. This is my favorite salsa, bar none. And it would be great with this white chili, if you need some ideas.
I learned to make it from scratch so many years ago, and I have tweaked it over the years.
Tweaked it to perfection.
Not bragging or anything.
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Fresh Homemade Salsa
Description
Salsa. Because you need it, pronto!
Ingredients
- 6–8 Roma tomatoes, or small, fresh garden tomatoes of any variety (these will be juicier)
- 1 fresh jalapeno, seeds and all;
- cloves garlic
- fresh cilantro, grab a good handful if you really like it
- 1 tsp. lime juice
- Sea salt, to taste, but about 1 tsp.
- 3–4 T. of chopped onion
Instructions
- Roast the tomatoes and jalapeno in the oven until skins are nice and crispy and pull away easily (I actually do this in bulk and freeze the jalapenos for future use). I just put mine under the broiler. Let cool.
- Peel the tomatoes and remove the stem from the jalapeno. If you don’t like it “hot”, gut the pepper.
- Place all ingredients in a food processor and process to desired consistency. You can add water to thin it if you like.
- Serve with tortilla chips. Or on just about any Mexican dish.
A few tips:
A squeeze or two of lime juice is all you need.
Salt to taste, but take into consideration the saltiness of your tortilla chips.
See this tip for freezing cilantro. Because you know how long that stuff lasts once you buy it at the store…NOT.
