Salsa is one of those products that is easily bought at the grocery store. You can buy really tasty mild, medium or sharp salsa and everyone will be very happy. I definitely recommend that route during the Winter. When it’s Summer and tomatoes are at their most flavorful, I prefer making it myself. There are a zillion ways of preparing Salsa. You can peel and seed-or not. You can chop up the tomatoes as they are or char them on a grill. More garlic-less garlic, yes cilantro-no cilantro (I use flat leaf parsley.), lots of jalapeno or none, add the jalapeno seeds or not. So many options. So many recipes and people telling you the “right” way to do it. Well, according to my Mexican friends, charring is the way to go along with lots of cilantro, garlic and jalapeno. I’m taking all their advice and then doing it my way. I encourage you to do it your way as well.
Major hint:- Wear plastic gloves before handling garlic and jalapeno. The oils from both stay on your skin a long time. If you wear contacts- your eyes will really burn!
Prep time: 20 minutes
By June 6, 2016Published:
- 2 1/2-3 cups
- 2 1/2 pounds ripe red tomatoes cored and quartered
- 1 medium red/white onion peeled, cored and sliced
- 1 small jalapeno optional-if yes then seeded
- 2 large Cloves Garlic peeled and minced
- 1/2 cup fresh cilantro washed and chopped
- 1/2 teaspoon Ground Cumin
- pinch Dried Oregano
- salt and freshly ground pepper
- vegetable cooking spray
- 1 grill pan
- 1 mixing bowl
- plastic gloves
- Spray the grill pan. Heat pan over medium flame.
Scatter the tomatoes, onions and seeded jalapeno on the pan and char them until some of the skins turns black. Remove from heat. Cool completely before chopping and placing in mixing bowl. Add cilantro, cumin, oregano and lime juice. Add salt and freshly ground pepper to taste. Stir well. Let sit for at least an hour so the flavors have a chance to blend. Serve as a dip or as a topping for tacos.