Yaaaaaaaay, easy homemade salsa today!!!
Making your own salsa is totally underrated even though it’s SO simple. This summer, Preston and I had a “garden salsa” chile plant that did SO well. It seemed like it has been forever since I made homemade salsa, but home grown spicy peppers was the best excuse for a batch!
The easiest thing about homemade salsa is that you really don’t need a recipe. You just need to know what flavors you like in your salsa. This is a pretty simple salsa flavor-wise. If you like tons of onion, add more onions. If you like a very tomato-y flavor, add more tomatoes. You get the point.
Here are the measurements for what I made, which serves as a great base recipe!
Preston was totally fascinated by the process and a little upset I don’t do this more often 😉
- 8 small tomatoes (one TJ's container of vine-ripened tomatoes)
- 1 medium onion onion
- 3 cloves garlic
- 3 chile peppers (ours were home grown, but for a great medium spicy salsa, I'd do 1 jalapeno and 1 serrano)
- 3/4 C cilantro
- 1 t salt
- lime juice (optional)
- In a dry cast iron skillet (or on the grill), roast the tomatoes, peppers, onion, and garlic (unpeeled!) until everything is starting to brown.
- Even when I roast the tomatoes, onion, and garlic in a skillet, I like to roast the peppers over an open flame. It just gets extra charred that way, which I completely love.
- Peel the garlic and add everything, including the cilantro and salt, to a blender. Puree away! Sometimes I like to add a squeeze of fresh lime juice when it's done.
We made this to go with some frozen tamales. It is the perfect way to spruce up a frozen meal with something fresh and homemade. Plus we had TONS of leftovers for snacking with chips and pouring onto scrambles.
Give it a try and see how easy homemade salsa can be!