Even though it is technically fall, summer decided to peak its head up for a few more days. I'm not going to lie, fall is my absolute favorite time of the year, but I do not mind a few more days of warmth before I have to bust out the ol' winter coat.
With that said, these past few 80 degree days have me craving fresh salsa. Summer is not summer without homemade salsa! I'm a bit of a salsa snob; if it comes from a jar, I won't eat it. If it even looks like it came from a jar I won't eat it. Salsa should be fresh and vibrant not dark red and soupy.
Making fresh salsa is a tedious process and takes a lot of patience but I promise you, it is so worth it (just ask my coworkers and boyfriend who devour it before I even have the time to get the bag of tortilla chips open). I'm going to warn you, this stuff is addicting.
Fresh Salsa
- 6 large red round tomatoes - do not use Roma tomatoes (secret: make sure they're extra firm, no one likes a mushy tomato)
- 1 red onion
- 2 jalapeños
- 2 tablespoons fresh cilantro, chopped
- 2 cloves garlic, minced
- Juice of half a lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
First start by dicing the tomatoes. I've found it's easiest to slice them, cut out and toss the gooey middles, then dice the outer ring. Dice the red onion into small pieces - the smaller the dice, the better. Gut the jalapeños and finely chop (if you like a spicy salsa then feel free to leave the seeds in). Add all ingredients to a large bowl and stir to mix.
Do not forget to taste test your salsa! A great chef, or in my case: a little condo cook, always tastes their own food. If it needs a little extra salt, toss some in (secret: this is usually where I sneak in a little garlic salt). The best part about this salsa is that it is perfectly fine to eat right away but I highly recommend putting this little bowl of heaven in the fridge for a few hours to cool.
Do not forget to taste test your salsa! A great chef, or in my case: a little condo cook, always tastes their own food. If it needs a little extra salt, toss some in (secret: this is usually where I sneak in a little garlic salt). The best part about this salsa is that it is perfectly fine to eat right away but I highly recommend putting this little bowl of heaven in the fridge for a few hours to cool.
I'm telling you, make this stuff for your Super Bowl party and everyone will forget they came for the football!
Looks delicious! Can't wait to stalk this page every day haha.
ReplyDelete-marissa f
It is addicting! Thanks :)
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ReplyDeleteI completely toss the center of the tomato and only use the outer ring. There are 2 small red onions in the picture because I got fresh ones from Adam's grandpa's garden and they were really small. The recipe makes about 4 cups of salsa but can definitely be doubled (providing you are willing to spend the extra time). I keep my salsa in an airtight container in the fridge for up to a week (it will be eaten long before then though).
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