I love salsa, and I used to buy in the store all the time, until I realized that hey, I used to live in Mexico and make my own salsa all the time! Why did I stop doing that? Lucky for me, I had 6 very ripe roma tomatoes in my house as well as plenty of lemons. All I needed to get was an onion, some cilantro and jalapenos, and voila! Savory, delicious salsa!
Let us begin!
You will need:
– 6 very ripe organic roma tomatoes (this is to make the salsa more flavorful, plus, ripe tomatoes are better for you!)
– 1/2 of a large onion
– 2 to 3 jalapenos, depending on the spicy level (the rule is usually 1 jalapeno for 3 tomatoes, but both can very greatly in size)
– 2 cloves garlic
– juice of 1/2 to 1 lemon (again, depending on size)
– small handful of fresh cilantro
– dash of salt
– 1/4 tsp cumin
– 1/4 tsp chipotle chili powder (this gives the salsa an excellent smoky taste)
First, you want to flash-saute your tomatoes, jalapenos, onions and garlic in a large pan. I used a bit of avocado oil (as my usual go-to of coconut oil can be a bit too sweet), heated up the pan, and flash sauteed the vegetables on both sides for a couple minutes
Let the veggies cool for a bit, then put them into your food processor. Pulse-blend for a bit to mix the veggies together, then add the cilantro, cumin, lemon, salt and chipotle chili pepper. Your mixture should smell glorious and look something like this:
Depending on how chunky you want your salsa, continue to pulse-blend until you have reached the desired consistency. You can either eat it right then while it is still fresh and warm, or put it in a glass jar in the fridge. This mixture will keep up to a week, sometimes more!