I recently decided that I want to make salsas from scratch. Sure, I never tire from a Pace Picante but sometimes it’s nice to create your own varieties. Plus, it’s my boyfriend’s favorite food. I kid you not, he brushed his teeth this morning, went downstairs and had chips and salsa for a snack, came back upstairs and Listerine’ed. That’s probably not dentist-recommended but he can’t help it. He loves that salsa.
So now I’m going to make it on the regular. I’ve started with a basic salsa, only using the most essential ingredients needed: tomatoes, jalapeno, lime, white onion, garlic, and salt & pepper. I’m missing cilantro, which is a KEY ingredient in salsa-making, but I never remember to buy it at the grocery store. I have like ass-loads of basil but zero cilantro.
Before I give the recipe, please note that roma tomatoes (the ones I used) are the worst kinds of tomatoes on the planet. Don’t use them in your salsa (I had to redo mine). Unless romas are roasted, they taste like water. We’re talkin’ zero flavor. Sure, maybe roma tomatoes in other parts of the world are better tasting, but from the Ralph’s in Los Angeles, they’re bad.
the juice of a lime
1 garlic clove, peeled
1/2 of a jalapeno
1/3 cup of white onion
handful of cilantro
salt & pepper to taste
You can either chop all the ingredients and mix together if you’d rather it look like a pico de gallo or you can blend all ingredients together in a food processor. I took the food processor route because I like it a little more blended. Store in an air-tight container, extra points if it’s a french terrine.