HOMEMADE SALSA
HOW TO MAKE FRESH, DELICIOUS, PERFECTLY SMOOTH AND CHUNKY SALSA
2 cups, 20 minutes
Ingredients:
2 Roma tomatoes
1 jalapeño
1 garlic clove
1/4 tsp Cumin
1/2 tsp Salt
1 lime, juice only
1/4 chopped onion
Optional: cilantro, pinch of sugar
The Blistered Peppers Take:
Have you ever gotten a container of “fresh” salsa from your favorite grocery store and been blown away? It’s better than the jarred stuff, right? Well, take it one step further and not only will you be impressed, but it’s something to brag about when your friends come over. Fresh salsa seems like a waste of time, but guess what - it legitimately takes no time at all and you'll feel so accomplished. This is definitely a recipe for those of you out there who “can’t cook” - because you totally can! And dare I say this salsa is healthy!? Or course I can. Its got four ingredients plus some spices and you’re done.
Something else about homemade salsa, that I love, it’s so versatile. Grow your own tomatoes? Great - throw them in. Have an extra can of san marzanos? Chop them up! Want it SUPER spicy? Throw in half a habanero. Only have a shallot and not a yellow onion? Use it! Hate cilantro? Keep it out. Pickled jalapeno instead of fresh? Great! Want to sweeten it up? Cut up some mango or pineapple. Prefer smokey to hot? Mince up a chipotle in adobo. I know we say this a lot, but the swaps here are endless. Don’t forget that types of tomatoes, peppers, onions, and sweeteners will impact the taste, for sure. Roma tomatoes are the best for salsa because they actually have less liquid than other varieties. While I still recommend you strain the salsa (see steps below) regardless, you won’t feel like you’re wasting as much if you use roma tomatoes. Plus they look beautiful. Long story short: play with the flavors you like until you’ve got it just right!
Do take note that in the below recipe I use a blender/food processor for half of the ingredients and chop the remaining ingredients. Why? Well, I like a chunky salsa but I also don’t want to just be shoveling chopped tomatoes in my mouth. I find that this strategy is the best of both worlds.
Salsa is a summer must have for me. Let me know what you think. What did you add to it? Send me a pic! Can’t wait to hear what you think.
Steps:
Using a cast iron skillet or grill pan over medium heat, roast the tomatoes and jalapeno until charred on all sides/edges. Then set aside to cool slightly.
Peep the video above to see what a nice char should look like!
Using a food processor add in 1 of the tomatoes (cut into quarters so it fits in the processor easily), garlic, cumin, salt, lime juice, and sugar - if using. Blend until well combined but still a little chunky. Strain the tomato mixture through a fine mesh sieve to leave behind any additional liquid, then transfer the mixture into a large bowl.
Chop the remaining 1 tomato, jalapeno (remove seeds if you don’t like too much spice), onion, and cilantro. Place all of the chopped ingredients into the large bowl and combine with the tomato mixture.
Serve with a side of tortilla chips, guacamole, tacos, burritos, bowls, eggs, crudite, the list is endless!
