I am obsessed with salsa. I love it on everything--Mexican food, eggs, salad, grilled meats. I love loading tortilla chips with so much salsa that bits of it fall off my chip before it even makes its way to my mouth! I could just eat an entire bowl of salsa!
I spent last night making a batch of homemade salsa because it was just one of those nights when I was craving chips and salsa for dinner. Homemade salsa is so much better than the pre-made stuff you can get at the store. My recipe below is pretty easy. You can make a batch to eat immediately or jar it and save it for later in the fridge. Warning: wash your hands thoroughly after touching the jalapeno peppers! I accidentally touched my mouth afterwards and my lips burned for awhile!
Fresh Salsa - Mild (makes about 30oz)
· 6 medium size tomatoes (I use 4 roma tomatoes and 2 tomatoes on the vine), sliced into chunks
· 2 jalapeno peppers, deseeded and sliced (add more or keep seeds if you prefer your salsa spicier)
· ½ sweet yellow onion, coarsely chopped
· 1 cup of cilantro, coarsely chopped
· 3 garlic cloves, chopped
· 1 lime (approx. 2-2.5 tbsp juice)
· 2 tsp salt
· 1 tsp coarsely ground black pepper
· ½ tsp chili powder
1.) Preheat oven for 15 minutes. Set on broil.
2.) Cut 4 roma tomatoes in half length-wise, lay face up on a baking sheet. Broil for about 15-20 minutes. Allow to cool for about 15 minutes. Peel skin off the roasted tomatoes and discard.
3.) In a food processor, blend all of the tomatoes (the 4 roasted roma tomatoes and the 2 unroasted tomatoes on the vine), jalapeno peppers, onion, cilantro, and garlic thoroughly.
4.) Pour the mixture into a bowl. Squeeze all of the juice from 1 lime into the bowl. Add salt, black pepper, and chili powder. Stir thoroughly. Eat immediately or jar the salsa (and refrigerate) to save for later!