How many times have we sat in a Mexican restuarant munching on chips and salsa throughout our visit? I am a chips and salsa junkie and if I could get away with just stuffing my face with tortilla chips and salsa when I go a Mexican restuarant, I surely would.
I cannot wait for summer to arrive and my tomatoes to be weighted down with juicy, ripe tomatoes. This means I can make salsa by the gallon! I have glass jars that I use to store the homemade salsa and have been known to pass out jars to friends and colleagues.
This year, my tomatoes are taking their sweet time ripening so thanks to a very dear friend, Melissa, I was able to make a batch of salsa. Thank you Melissa for providing so of the tastiest tomatoes I have had in a very long time!
One friend asked me to share my recipe for homemade, restaurant style salsa. So, Jane, this one is for you. I hope that everyone does try this recipe, it is super simple and very flavorful. You have the ability to control the heat and sweetness of the recipe, which I love. You can also add things to the salsa to make it your own.
Needed Ingredients:
2 pounds tomatoes
1 large white onion (peel and quarter)
2 jalapeno peppers (medium to large size)
2 cloves garlic (medium size)
1 teaspoon salt (plus extra to taste)
1/3 cup fresh cilantro (finely chopped)
1 lime
Suger (to taste)
Pre-heat oven to 300 degrees. Slice tomatoes and place on cookie sheet (you may need 2 cookie sheets), sprinkle with salt. Slice jalapenos (stem and seed) and add to cookie sheet. Add garlic cloves (peeled) and quartered white onion to cookie sheet. Cook in oven for about 15-20 minutes, tomatoes and onions will be softened by not mushy. Let cool for about 5-10 minutes.
Transfer all ingredients from cookie sheet into blender and pulse until finely mixed. Romove to a medium bowl and stir in cilantro and lime juice (cut lime in half and sqeeze over the salsa). Using salt and sugar, season the salsa to taste.
I would transfer to a glass container and chill in the refrigerator at least 45 minutes to an hour before serving.
You can store in the refrigerator for up to 1 week or you can freeze in glass containers for up to 3 months.
I like to add corn kernels to the salsa to give it more depth. You can also adjust the amount of jalapeno peppers that you use to adjust the heat of the dish.
**I will also be sharing this on my other blog -- MickiHolley19.blogspot.com
I cannot wait for summer to arrive and my tomatoes to be weighted down with juicy, ripe tomatoes. This means I can make salsa by the gallon! I have glass jars that I use to store the homemade salsa and have been known to pass out jars to friends and colleagues.
This year, my tomatoes are taking their sweet time ripening so thanks to a very dear friend, Melissa, I was able to make a batch of salsa. Thank you Melissa for providing so of the tastiest tomatoes I have had in a very long time!
One friend asked me to share my recipe for homemade, restaurant style salsa. So, Jane, this one is for you. I hope that everyone does try this recipe, it is super simple and very flavorful. You have the ability to control the heat and sweetness of the recipe, which I love. You can also add things to the salsa to make it your own.
Needed Ingredients:
2 pounds tomatoes
1 large white onion (peel and quarter)
2 jalapeno peppers (medium to large size)
2 cloves garlic (medium size)
1 teaspoon salt (plus extra to taste)
1/3 cup fresh cilantro (finely chopped)
1 lime
Suger (to taste)
Pre-heat oven to 300 degrees. Slice tomatoes and place on cookie sheet (you may need 2 cookie sheets), sprinkle with salt. Slice jalapenos (stem and seed) and add to cookie sheet. Add garlic cloves (peeled) and quartered white onion to cookie sheet. Cook in oven for about 15-20 minutes, tomatoes and onions will be softened by not mushy. Let cool for about 5-10 minutes.
Transfer all ingredients from cookie sheet into blender and pulse until finely mixed. Romove to a medium bowl and stir in cilantro and lime juice (cut lime in half and sqeeze over the salsa). Using salt and sugar, season the salsa to taste.
I would transfer to a glass container and chill in the refrigerator at least 45 minutes to an hour before serving.
You can store in the refrigerator for up to 1 week or you can freeze in glass containers for up to 3 months.
I like to add corn kernels to the salsa to give it more depth. You can also adjust the amount of jalapeno peppers that you use to adjust the heat of the dish.
**I will also be sharing this on my other blog -- MickiHolley19.blogspot.com
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