While I like some storebought salsas, nothing’s better than making your own at home. I think homemade salsa is the best, especially when there’s homegrown tomatoes invovled. In a previous post, I mentioned I received some beautiful red tomatoes from my neighbor (I have such nice friends and neighbors!) and so the thought of making salsa sounded pretty darn good. Not to mention, I am a huge chips and salsa fan!
When using homegrown tomatoes, the freshness of ingredients are much more pronounced and the taste is 10 times better than any storebought salsa. You can easily control and customize your salsa to your liking. I happen to like my salsa on the spicy side, so I will add a couple of hot peppers like jalapenos (I haven’t tried adding haberneros yet, but I will next time). If you have any other hot pepper recommendations, feel free to let me know! But, if you’re the complete opposite of me and do no like heat, you can just omit the jalapeno from recipe.
Salsa is that it’s so versatile and can be eaten with almost any dish you want; I love adding salsa to foods like scrambled eggs, burrito bowls, chillis, or just eating it on its own with some warm tortilla chips! If you ever have a bunch of tomatoes lying around, just make some salsa! You’ll be wondering why you haven’t made any before. Down below I have a basic tomato salsa recipe, but feel free to make it your own by adding your own spices and peppers.
Enjoy!
Yield: ~2 cups of salsa
Ingredients
5 tomatoes, cored
2 garlic cloves
1/2 of a small yellow onion
1 jalapeno (mostly seeded – leave in seeds if you like the heat like I do or sub in any hot pepper you like)
2 Tbs veggie broth
small handful of cilantro, (~1/3 cup)
1/4 tsp onion powder
salt & pepper to taste
small pinch of cumin
Directions
Preheat your oven and set it to BROIL (high).
Prep your baking sheet with non-stick spray. Place tomatoes, garlic cloves, onion, and jalapeno and allow to broil for 6 minutes. After 6 minutes, remove garlic to prevent from burning. Flip the ingredients so that the other side can char up slightly, too. Broil for another 6 minutes. Remove baking sheet from oven and allow it to cool for 10-15 minutes.
In a blender, combine tomatoes, garlic, yellow onion, jalapeno, broth, and cilantro. Season with salt (you want to make sure you add a good amount), pepper, onion powder, and cumin. Blend until desired consistency. Refrigerate salsa for atleast 3 hours. Serve and enjoy!
**Consume salsa within up to a week for the best results.
Leave a Reply