Homemade salsa sounds simple enough. So does being happy and living in the moment. Yet we cannot seem to do either. The idea of somethings is more tedious than the actual action. Sometimes you just need to get down to it instead of thinking about it. And once you make this salsa, I promise you won’t be buying from the store ever again!
This salsa is served with chips and can be used as filling in tacos or pita pockets.
Prep time: 10 mins, Cooking time: 5 mins
- 5 tomatoes
- 1 onion
- 4-5 jalapeño (pickled)
- Juice of 1 lime
- 2-3 tbsp fresh cilantro
- 2 large garlic cloves
- Blanch 4 tomatoes until cracks appear in the skin. Remove from heat, drain the water and wait to cool. Remove the skin and use a knife to remove the hard head of the tomato.
- Dice the tomato in halves, chop half the onion and both garlic cloves roughly.
- If you are using fresh jalapeño (use 1), use 1 tsp vinegar while blending the ingredients.
- Blend all ingredients for only about 5 seconds without adding water. Be careful not to over blend the ingredients as the salsa should be chunky.
- Finely dice the 1 raw tomato and the 1/2 onion and add to the salsa. You can also add chopped jalapeño and cilantro to the salsa while serving. Refrigerate and enjoy for a few days!
- Note: You can add some tomato ketchup to the salsa if the colour isn’t too bright!