Homemade Salsa
The ultimate summer treat, Homemade Salsa combines fresh tomatoes, onions, and cilantro for a burst of flavor. Whether you're hosting a barbecue or enjoying a quiet night in, this easy salsa is sure to satisfy your cravings. Make it tonight for a refreshing, vibrant dip that everyone will love!
Equipment
- Food Processor
- Oven
- Peeler
- Cutting Board
- Baking Sheet
Ingredients
- 8 medium tomatoes halved, preferably Roma tomatoes
- 2 medium onions quartered
- 6 cloves garlic peeled
- 4.5 ounces diced green chiles 1 can, mild
- ½ cup cilantro fresh, chopped
- 2 tablespoon lime juice freshly squeezed
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Preheat your oven to 350℉. This step is crucial as it prepares the environment for roasting your vegetables, which will enhance their natural sweetness.
- Place the tomatoes, onions, and garlic on a baking sheet. Make sure they’re spread out to allow even roasting. Roast for about 15 minutes or until the onions and tomatoes start to get a little char on them, which adds depth to the flavor.
- Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes. This cooling period is essential to avoid burns and allows the roasting flavors to settle.
- Add the roasted tomatoes, onions, and garlic to a food processor. Include the green chiles, cilantro, lime juice, salt, and pepper at this stage. Pulse a few times until you get the desired consistency—smooth or chunky, whichever you prefer.
- Pour the salsa into a bowl. Cover with plastic wrap or transfer to an airtight container. Refrigerate for 2 to 4 hours before serving. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.
Notes
- Add Heat: If you love spicy food, consider adding 1 or 2 jalapeños to the roasting pan along with the other ingredients for an extra kick.
- Adjust the Acidity: Want a tangier flavor? Feel free to add more freshly squeezed lime juice to elevate the taste.
- Storage: How to store leftovers? Keep the salsa in an airtight container in the fridge for 5 to 7 days.
- Freezing: Can you freeze this? Absolutely! It will last for about 3 to 4 months in the freezer.
- Pairing: What to serve with this? It’s perfect with tortilla chips, tacos, or grilled meats for those summer barbecues!