Hello! I’ve been very bad about getting my posts written recently. I’ve had a couple interviews and my brain has just been elsewhere.
Luckily, Code Boyfriend has been taking pictures of my culinary antics anyways, so I’ve got a lot of material for when I get focused… which is apparently starting today.
I actually made this salsa during the Seattle Heatwave. When we moved to Seattle, I really wanted an apartment with air conditioning. If you know anything about Seattle, this was an extremely tall order. Since it never gets very hot here, very few apartments have AC, and those tended to be more than we wanted to pay.
So now, we are living in an apartment with tons of natural light… which is amazing in all weather except for the worst heatwave since the 70’s.
Since it was going to feel like I live in the Southwest for a couple days, I decided to make salsa. Once I finally did, I got hooked. There is no way I’m going to buy store bought salsa ever again. Homemade salsa is cheaper, tastier, and can be whatever spice level you want.
I use a combination of fresh and canned ingredient, but you can substitute either way, this is just what I had on hand.
Quick and Easy Salsa (makes 2 pints)
- 8 Roma Tomatos (canned whole tomatos can be used)
- 1/2 of a Red Onion
- 1/4 Cup of Cilantro Leaves
- Juice of 1/2 of a Lime
- 1 Can of Whole Green Peppers – mild
- 1-3 Tablespoons of Chopped Canned Jalapenos
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Salt
- Several Pinches or Grinds of Black Pepper
If you are using fresh tomatoes, cut “X’s” into the bottom of each tomato and place in a large bowl.
Cover the tomatoes with boiling water and let sit for 2 minutes.
Carefully remove the tomatoes and either place into an ice bath, or run under cold water. This will allow the skins to be easily removed. If they aren’t peeling right off, repeat the hot then cold water. Place the peeled tomatoes into your blender.
Quickly pulse the whole tomatoes to make room for the other ingredients. This should take less than 30 seconds. If you want a chunkier salsa, blend for less time. I love a nice smooth salsa.
Roughly chop the onion, whole peppers, cilantro, and add to the blender with the spices, lime juice and jalapenos. Blend to the desired consistency.
A note on the peppers, I highly recommend using canned peppers. The hassle of cleaning and roasting green peppers, as well as the pain (sometimes literally if you don’t wear gloves) of working with hot peppers is never worth it to me. Just a word of caution.
Taste your salsa before you remove it from the blender. Does it need more salt? Not spicy enough? Want it to be more garlic-y? This recipe is easily customizable to your taste. Make it your salsa!
I used mine on everything from nachos to refried beans and everything in between. It has about a 2 week shelf life in the fridge, but can last much longer if you freeze it. Although, once you taste it, you may be making excuses to make foods to put salsa on. I sure was.