Since tomatoes are in season, I have been making some salsa in…

:


tomatoes, garlic, and onions ready for the broiler


Tomatoes, garlic, and onions after the broiler


A batch of salsa!

Since tomatoes are in season, I have been making some salsa in the blender. Here is the recipe that I use. Modify it as you see fit, but keep the vinegar levels relatively on par. The vinegar acts as a preservative and helps the salsa keep for up to two weeks. It tastes great after being frozen as well though if you need to store it for longer.



tomatoes, garlic, and onions ready for the broiler


Tomatoes, garlic, and onions after the broiler


A batch of salsa!

Since tomatoes are in season, I have been making some salsa in the blender. Here is the recipe that I use. Modify it as you see fit, but keep the vinegar levels relatively on par. The vinegar acts as a preservative and helps the salsa keep for up to two weeks. It tastes great after being frozen as well though if you need to store it for longer.

Ingredients:
4 cups tomatoes (cut in half and broil skin side up; drain excess juice)
2 small onions (broiled)
6 cloves garlic (broiled)
½ cup spicy peppers
1 cup cilantro
1 tblsp oregano
1 tblsp cumin
1 tblsp ground pepper
1-2 tsp salt
½-1 tsp pepper flakes
¼ cup lime juice
¼ cup apple vinegar

1. Blend together tomatoes very briefly on their own. They blend so quickly, so really even half-a-second is enough! Empty the blender into a large bowl.

2. Put everything else in the blender. Doesn’t need to blend long. I like little chunks in it, though I’ll take out any big bits of cilantro stem or pepper.

3. Mix altogether in the large bowl. Refrigeration helps achieve the regular salsa consistency you’re used to from Mexican restaurant salsa. 



Leave a Comment