After reading this, you may never buy a bottle of salsa again. That’s my hope, anyway.
Here’s the deal: Salsa is ridiculously easy to make. It’s also a lot cheaper to make yourself, and best of all tastes way better than that bottled stuff, even the ones not made in New York City.
By making your own salsa, you’ll also be able to tailor it exactly to your taste. Prefer it mild? It’s easy to tame. Rather have fire coming out of your ears? No problemo.
There are, of course, myriad varieties of salsas based on different peppers, but most of us know it as the tomato-based derivative that regularly battles ketchup as America’s most loved condiment, and that’s the type I’m going to show you how to make.
To make salsa in its most basic form, you’ll only need four main ingredients and a blender. Si, I’m serious.
Tomatoes, onions, jalapeño peppers and a squeeze of lime juice are the foundation, and once you start making your own salsa, you’ll have a taste-bud blast varying the quantities to your liking and then even adding a few extra herbs and spices. For now, let’s start with the basics.
Here’s how to make it happen.
SERIOUSLY SIMPLE SALSA
(Yield: about 18 ounces)
- 1 14-oz can diced tomatoes
- Half of one medium-size red onion, roughly chopped
- 1 jalapeno pepper, chopped (use only a quarter or half if you like your salsa mild – you can always add more)
- Juice from one large lime (about 2 tablespoons)
- Salt and pepper to taste (that just means add enough so it tastes good to you)
- Getting the ingredients and doing some cutting was the hardest part.Put it all in a blender or food processor, tomatoes first so it blends easier. Pulse until it has the consistency that you like.
With this foundation, you can play with the ingredients so the salsa is exactly to your liking, and you can easily make bigger batches by doubling the portions.
Your salsa will be good for up to a week in the fridge, but if you’re armed with a bag of chips, I doubt it will last even a day. Just don’t forget to wash out the blender before making the accompanying margaritas.
Did you try this recipe? Share your tips, ask questions or offer advice in the comments area below.
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