Salsa is another one of my staple foods along with black beans because you can do so much with it! You can put salsa on omelets, tacos, tamales, and even the more obvious – chips! I wanted to share my salsa recipe on my blog because I have noticed how many people are amazed that I can make salsa from scratch without having to go to the store and buying it in jars. This recipe takes no more than 15 minutes, and you can easily store this in your refrigerator if you end up having some left over (I always do). And the best part about this recipe is that it is FRESH. You can rest assured that every ingredient that goes into the salsa was hand picked from your produce department.
The Evolved Method:
– 3 Ripe Red Tomatoes
– 1 Jalapeno Pepper for mild (2 for medium, and 3 for hot)
– 1/2 Yellow Cooking Onion, chopped
– 3 Garlic Cloves, minced
– 3 Tbsp of Fresh Cilantro, chopped
– 1 Tbsp of Lemon Juice
– Pinch of Salt
1) Fill a medium saucepan about halfway with water and bring it to a boil. Add in the jalapenos and tomatoes to the boiling water. Boil for about 12 minutes or until the skin on the tomatoes looks translucent.
2) Transfer the tomatoes and jalapenos out of the boiling water using a slotted spoon. Rinse the tomatoes and jalapenos under cold water for about 10 seconds. Remove the tops of the tomatoes and jalapenos (the stem sections). Then, slice open the jalepenos length-wise and remove the seeds and the core. Transfer the tomatoes, jalepenos, onions, garlic, cilantro, lemon juice, and salt to a blender.
3) Blend the ingredients together (make little pulses until all of the ingredients are still chunky) DO NOT PUREE – If you puree the mixture, it will come out more like a liquid and less like a salsa. Pour the salsa into a bowl to serve!
Other tips: Instead of Red Tomatoes, you may use tomatillos for a salsa verde. Or, if you like your salsa SUPER HOT, use habanero peppers instead of jalapenos (to that brave soul).