Fresh Salsa Recipe
Is that a pot of fresh salsa on my stove? Why yes, dear readers, it is. Cooking the ingredients together is the first part of my secret to making this the best (and easiest!) salsa recipe ever. You may end up with garlic breath, but it is so worth it.
Grab some tomatoes (including 1 can of diced tomatoes…shhhh…this is the other part of my secret), garlic, onion, cilantro, jalapenos and a lime; find a blender or food processor a throw a pot on the stove. Rough chop all the ingredients, except the lime, and pulse in a food processor leaving some chunks (chunkiness is a personal salsa preference). You might have to do this in a few batches.
Pour each batch right into your pot and cook on medium low heat. Add salt, fresh cracked pepper and juice the lime directly into the pot. Cook until a light simmer to bring the flavors together and remove from heat. Once cooled, jar and share, or serve with tortilla chips (you still probably should share!).
Best Fresh Salsa Recipe
- 8-10 Roma tomatoes
- 1 can (28 oz) diced tomatoes
- 6-8 cloves garlic
- 1 white onion
- 4-6 jalapenos*, or 2 Serrano peppers*
- 1 bunch of cilantro
- 1 lime, juiced
- 2 teaspoons salt
- fresh cracked black pepper, to taste
Rough chop all ingredients, except the lime, and throw into a food processor or blender.
Pulse 4-6 times, stir to move larger chunks to the bottom, then pulse 2-4 more times or to get the desired chunkiness you prefer in a salsa. You may have to do this in batches to control how finely the chop ends up being.
Pour batches into a large saucepan and cook over medium-low heat. Stir to combine, adding the lime juice, salt and pepper and cook to a light simmer. About 10-15 minutes. Salt really brings out the flavor of the tomatoes, so taste it at this point and adjust to your liking. Remember, most chips are salty, so you don’t want to over-salt your salsa.
Remove from heat and serve at room temp with tortilla chips, or chill in jars for sharing.
Cook time: 20-30 minutes
Makes: 64-ishounces (about 1 gallon) and keeps for a few weeks sealed tightly in the refrigerator.
*Removing stems and seeds from half of your jalapenos will yield a “medium” heat, removing all (if using 4 jalapenos) will yield “mild”, removing none will yeild “hot” flavor.