Prep time:30 minutes
Makes: 3 cups
Description: Homemade salsa is hard to compare to the store brands. I have tried MANY different ways techniques and recipe's over the years. This one is super simple and can easily be altered for spiciness. I especially like how you throw it in the oven and then blend.
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Ingredients
2 large tomatoes
1 white onion halved
3 jalapenos
3 garlic cloves
3 Tbsp lime juice
S&P
1/4 cup chopped cilantro
2 Tbsp tomato paste
1. Place tomatoes, onion, jalapenos, and garlic cloves in a single layer on a baking sheet.
2. Place baking sheet in an oven and broil until veggies are blistered and softened about 10 minutes. Flip veggies as needed. (garlic might need to be removed before other veggies)
3. Discard garlic skins, slice open jalapenos and remove seeds.
4. In a food processor, pulse vegetables until coarsely pureed. Add lime juice and season with S&P.
5. If the coloring isn't as rich as you want, add tomato paste to achieve a darker red. Pulse to combine
6. Transfer to serving bowl and stir in cilantro.
*Keeps well in fridge up to 5 days or freeze for 3 mths.
Tips and Tricks
For added spice, do not de-seed the jalepenos.
Variations
For green salsa, swap tomatoes with 1 1/2 lbs of tomatillos and omit lime juice.
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