No canned or jar salsa here! Once you’ve made fresh salsa, you’ll wonder why you ever store-bought this easy condiment.
Salsa can be very versatile and ingredients like cilantro (also known as coriander leaves and Chinese parsley) should not be a deal breaker in making your own fresh batch. I was really shocked in a discussion at a colleague lunch one afternoon when two co-workers expressed their animated dislike for most salsas because they didn’t like cilantro. They were both from different parts of the East Coast…it was the only similarity I could find as to why it actually deterred them from some of the great Mexican food restaurants in our fine city.
- When blanching the tomatoes, you don’t need to shock it. Blanch only until the tomatoes start to split.
- Use the pulse on your blender to control how much the tomatoes get broken up.
- The amount of peppers you use will depend both on the heat intensity you can take AND how hot your batch of peppers are.
- The ingredient amounts should be adjusted to your personal preference.
- If you enjoy and tolerate very spicy dishes, increase the amount of peppers, or add a couple of jalapeño peppers. Habaneros will take it over the top!
- The flavors in salsa really come out when the salsa is chilled (personal preference). Make well ahead to give the salsa time to cool down and serve chilled rather than room temperature.
6 beef steak tomatoes (or 12 roma tomatoes), stems removed
8 serrano peppers, stems removed
1/2 brown onion, cubed
1/2 cup of cilantro, chopped
Salt and Pepper to taste
Fill a pot, large enough to hold the tomatoes and serrano peppers, with water, about 3/4 full and bring to a quick simmer. Place tomatoes and serranos in the pot and blanch only until you start to see the tomatoes split. Turn of the stove’s burner.
In a blender, add onions. With a skimmer or tongs, remove the peppers and place the peppers in the blender with onions. Pulse to blend/chop, but do not puree. You want to keep it chunky. Working in batches, add two tomatoes at a time to the blender. Use a spoon to crush the tomatoes down in the blender. Pulse the tomatoes only until broken up in desired chunkiness. Transfer the contents of this first batch (onions, peppers and two tomatoes) to a bowl that will hold your salsa. Add the next two tomatoes and the cilantro to the blender and repeat with the pulse. Transfer to your salsa bowl and repeat with the remaining tomatoes.
Give your salsa a quick stir to evenly distribute the ingredients and add salt and pepper to taste!
Serve with chips and/or guacamole.
Fresh Salsa was never easier!