This simple salsa recipe rivals any store-bought brand.
It’s so good that I can never seem to make enough of it. I usually try to make extra of everything I make, vacuum seal it and stash it in my freezer, but this salsa is just too good. It rarely stays frozen for more then a few weeks. It’s so versatile that I use it in a lot of different dishes. It’s great with tortilla chips, on turkey tacos, and it’s delicious in an omelette. Don’t take my word for it though, try it for yourself! It comes together super quick and with very little chopping!
This recipe adapted from epicurious.com
- 8 plum tomatoes (for a less watery texture plum tomatoes are best)
- 2 fresh jalapeño chiles, stem and seeds removed (they say that a solid green pepper is less spicy than a striated pepper is)
- Half of a white onion, sliced 1/4 inch thick (yellow onion works in a pinch)
- 4 garlic cloves, peeled
- 1/3 cup chopped fresh cilantro, loosely packed
- 1 teaspoon sea salt (Redmond Real Salt)
- 1 teaspoon unpasteurized raw apple cider vinegar (Spectrum Naturals, Eden Organic or Braggs are all great products for getting the your probiotics)
- Set broiler at 500 degrees.
- Step 1, prep a cookie sheet with tinfoil and lay out the plum tomatoes and jalapenos, spaced evenly apart. Broil about 4 or 5 inches from the top for 8 minutes, then check on them. They should be lightly charred by the time you add your other vegetables.
- Prep your onion slices and separate the rings and the garlic cloves and have them ready when your tomatoes come out of the oven.
- Step 2, flip your tomatoes and jalapenos with some tongs and add your onion and garlic to the pan.
- Broil for about 6 minutes more minutes, until browned and nicely roasted and the tomato skin splits apart. The goal is to lightly char, but also cook them all through while developing nice, roasted flavors.
- When it is done, set it aside to cool.
- With tongs grab each of the roasted onions and garlic first and pulse a few times in your food processor or blender.
- Step 3, add the tomato and the cilantro, salt and vinegar into the blender and pulse a couple of times or until you’ve reached your desired texture.
- Pour into your favorite serving bowl and it is ready to serve or put away in the fridge for later! I like to put it into 1 small Pyrex bowl with lid and serve it in that same bowl. We usually get two servings out of each bowl.