I won’t eat jarred [red] salsa. I won’t. No way. No how. It not only pales in comparison to the fresh stuff, but fresh salsa is so stinkin’ easy to make it would be a sin to waste my money on that sub par jar of meh. Let’s skip the shenanigans and dive right in shall we?
If you’re debating whether or not to make your own salsa… allow me to convince you!
Super Simple Wicked Easy Restaurant Style Salsa
Toss em in the oven + set timer
Remove from oven + toss in food processor w/ the rest of your goodies
…and last but certainly not least…
Utilize your favorite method for shoveling salsa into your face
Easy, right? Here are the detailed instructions for those of you getting your salsa on:
- 6 Roma tomatoes
- ¼ medium red onion
- 1 medium jalapeno pepper
- 1 clove of garlic
- 1 tbsp white vinegar
- ½ tsp of salt
- fresh cilantro, to taste
- Feel free to serve with a bevvy of fresh lime wedges to add burst of citrus to your salsa!
- Preheat oven to broil on high.
- Line a baking sheet with foil and roast tomatoes, whole, for 15-20 minutes on the center rack of the oven.
- Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal!
- Once tomatoes have had their time in the oven and cooled down a bit, toss everything in the food processor and pulse a few times and blend to your favorite level of smoothness [or chunkiness!]
- Once blended, allow to cool to room temperature and dig in face first with some chips or veggies!
So… How was it? Salsa heaven! As if you’ve ever doubted it, it’s awesome on everything! Since the oven was already hot, I topped some chips with organic cheddar and [fridge pickled peppers] and made some impromptu nachos for the salsa. The next morning the salsa went on my eggs and, as soon as I finish this post, the remainder is getting mixed into an avocado to make some guacamole.
There’s no right or wrong way to make salsa.. and with tomatoes so deliciously in season right now, there’s no reason not to make at least one bowl this summer