Last week on my way to the Farmer’s Market I was dreaming of chips and salsa. I love good Mexican food and unfortunately we don’t have any great Mexican restaurants near us. Since I had Mexican food on the brain I decided to use the fresh tomatoes and peppers from the market to make homemade salsa. This is a delicious, smooth salsa that can be adjusted to your preferences. We have been using it in quesadillas and dipping chips in straightaway all week.
I bought 3 pounds of beefsteak tomatoes at the farmers market. This is not the place to use heirloom tomatoes. Roma or beefsteak tomatoes work really well here. The first step is to seed your tomatoes. In my experience if you don’t remove the seeds your salsa will end up being very watery.
I like smooth salsa, as does Trey, so I let the food processor do the work in this recipe. I added all of the ingredients to the food processor and pulsed it until it was the right texture. Then the real fun began…taste testing. This recipe, and most salsa recipes, are just a methodology. How much salt and acidity you need will really depend on the sweetness of your tomatoes and the spiciness of your peppers. You need to taste the salsa and adjust accordingly.
I love the taste and texture of my salsa, especially after it has been in the refrigerator overnight. This gives all the flavors a chance to marry. Try making homemade salsa yourself this summer. It will be a perfect addition to your tacos, quesadillas and breakfast burritos.
- 3 pounds Fresh Tomatoes, seeded
- 3 cloves Garlic
- 2 Tablespoons Lime Juice
- ½ teaspoon Cumin
- ¾ teaspoon Salt
- 1 small Red Onion, diced
- 2 Jalapeños, see note
- ½ cup Cilantro, stemmed
- Add all of the ingredients to your food processor. Pulse until your ideal texture has been reached. Taste for seasoning. Adjust salt and lime juice to your preference. Serve!