No really.
The salsa I’m
making here is my go to recipe. It’s likely the same kind of salsa your mama
made, if your mama made salsa. I think the success of this recipe lies in its
simplicity. There’s a great depth of flavor thanks to the roasting of a few
ingredients, and brightness due to the onion, lime, and cilantro. I get a lot of compliments on this recipe. It's super easy and great to take to potlucks.
Now that I've
hyped this salsa up, let’s get to it.
Heat oven to
400 degrees.
Ingredients:
Tomatoes
(5-6 Reg or 10-11 Roma)
2 Jalapenos
3 Garlic
Cloves
1 medium
yellow onion
1 bunch of
cilantro
1 lime
Salt, to
taste
Canola Oil (approx.
½ tbsp.)
Place
tomatoes, jalapenos, and garlic in an oven safe dish. Toss with oil. I've estimated the oil here. Really, a little goes a long way. You want just enough to coat everything.
Roast for 20
minutes, until the skin begins to blister and peels off easily. If the skin hasn't begun to separate from the tomato, leave in the oven longer. Ideally you don't want to go longer than 25 minutes.
Remove
from the oven and let cool. Once cooled, peel skin off of tomatoes and jalapenos. Add tomatoes, jalapenos, garlic, juice of the lime, and salt to a food processor. Blend until smooth. You may have to do this in 2 batches due to the capacity of your food processor. Make sure to taste once
blended, this is your opportunity to add more lime or salt, depending on your taste. You may also want to start with one jalapeno in your mixture and then taste for heat level. Some jalapenos are spicier than others and you never know what you're going to get. If you are anti-spicy, after you peel the skin off of the jalapeno, slice the jalapeno length wise, and remove all of the seeds and ribs before
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blending in the food processor. The flip side is also true; feel free to add more jalapeno if you want it really spicy, but I find two works for most people. I like the flavor of the jalapeno, but serrano peppers work here too.
While you're waiting for everything to cool, it's best to dice your onion and cilantro. I prefer a finer dice. I use the entire onion and the full bunch of cilantro. Once diced, throw both into a bowl. Go for a medium to medium/large bowl. This makes a lot of salsa.
Once your tomato mix is blended, add to the onion and cilantro bowl. Mix. Done.
Eat with chips.
Add to anything and everything.
Tip: My grandmother has always told me that you only want to use wooden spoons when mixing or scooping your salsa, so it won't get watery. I don't know if it's true, but why chance it? Use a wooden spoon.
Tip 2: Keep covered, in the refrigerator. I'd say it lasts about a week, but I don't know since we've never had any left on day 7.
Enjoy!
