I eat a lot of salsa. When restaurants offer free salsa I just lean my head back and pour the stuff in. Even though I’ve been eating salsa since I was a wee lad, I’ve never made it. You can get a solid bottled version from the super market, plus the salsas from restaurants are so good. Can I even compete? Are my white fingers worthy of cutting, mixing, and seasoning the ingredients?
Yeah, basically. This salsa turned out really well, better than the generic Giant brand for sure. The biggest issue was that it had basically no spice and I’m a spicy girl now. Unless you’re my mom, add a few more jalapenos. The whole process was really simple, the ingredients are easy to find, and you can switch up the recipe depending on your taste preferences. I can’t wait to make a million more salsas!!!
- 8 small to medium tomatoes
- Half of a red onion
- 4 cloves of garlic
- 1 jalapeno (use more)
- Juice of two limes
- 1/4 cup chopped cilantro
- Olive oil
Move your oven rack to the highest level, about 4 inches away from the top. Preheat your broiler.
These are the fresh, locally grown, in-season vegetables that I used in this salsa.
Actually not at all, I bet these tomatoes were painted red with a sharpie. Which is why I decided to broil them. Cut the tomatoes in half and the onions into chunks then douse everything in olive oil.
Lay them onto a foil-lined baking sheet so you don’t have to clean the sheet later.
Broil these guys for about 20 minutes, turning them frequently. The outsides will get wrinkled and crispy and the insides will soften.
As the vegetables cooled I contemplated the woman on the box of my food processor. Is she happy? Did she use a food processor to make that salad?
Put the vegetables into the processor and pulse it until the salsa is a texture you like.
Pour the mixture into a container. I always do this incorrectly and end up with the blade falling out.
Cilantro and lime are very important. If your lime is rock hard, stab the inside with your knife a bunch. Then you will be able to squeeze the juice out.
Season with salt and pepper and you’re done! This salsa is great with chips, or for pairing with faux-Chipotle.