Not just a favorite in Texas, but a STAPLE!
We eat salsa on everything! It adds an extra punch to eggs in the morning, salads at lunch, guacamole, and many other dishes throughout the day. The mason jar was running on empty, and my husband just didn’t know what to do! Tragedy, I tell you!
I whipped some up last night in no time. It literally takes about 15 minutes, 5 of which are active.
Everyone has their favorite way of making salsa. I have tried steaming the tomatoes and peppers, sautéing them, browning them, but by far, the easiest is boiling. I used to use a hot skillet and brown the tomatoes, peppers, and onion, but it would smoke up the house to the point that I would have to open all the doors and windows to air out. So boiling it is! This is my newest way, and I’m sticking to it!
I don’t have a specific amount of anything, but I can tell you what I did. It is a little different each time because the heat of peppers varies so greatly. Always start small and add in small increments.
These are your basics:
Cilantro (To your liking – about 1 cup)
Onion (I used a half of an onion)
Garlic (5-6 cloves)
Celtic Salt (1 TBSP)
Jalapeño or Serrano Peppers (I only used 3)
Tomatoes (10 for this batch)
Wash your tomatoes, peppers, and cilantro well!
Place your tomatoes and peppers (I did wayyyy too many peppers!) in a pan and fill with water not quite covering the tomatoes and peppers.
Bring to a boil and reduce to a simmer on medium heat. Simmer until the skins start to peel back on the tomatoes stirring frequently.
Remove the tomatoes with tongs and squeeze gently to release any water. Place in your blender.
Remove the peppers from the water and detach the stems.
I started with 3 peppers and it was plenty! These little things were HOT! I blended the tomatoes and peppers on high for a few seconds, then added the onion, garlic, and salt.
Add your cilantro last. I blended everything together for about 10 seconds on high, and ended up with a large mason jar and medium mason jar of salsa that was some of my best!
This is a great healthy sauce full of vitamins and antioxidants that will spice up your food, literally! It will keep in your fridge for about 2 weeks.