15 min Homemade Salsa… And It Tastes Better Than The Jar In Your Refrigerator

Prep: 15 min
Total: 15 min
Servings: 4


Ingredients:

  • 4-5 Roma Tomatoes
  • 1-2 Jalapeños
  • 1/2 Small Sweet Onion
  • 1/2 of a Lime’s Juice
  • 2 Garlic Cloves
  • 1/4 Cup Cilantro
  • 1/2 Tbls Cumin
  • Salt

Directions:

  1. Roast the tomatoes and jalapeño on a grill or gas stove top until blackened all around. They will look burnt, but this is the key to getting that smoky authentic Mexican flavor in your salsa, which is the main goal here. Now go ahead and set those in the freezer until cool enough to cut.
  1. While those are cooling, grab a bowl to mix everything in and begin preparing the rest of the ingredients.
  1. Grate the onion directly into the bowl. Grating the onion releases more of the naturally sweet liquid in the onion, which is perfect for a salsa.
  1. Juice half of a lime. I just squeeze it directly into the bowl, but if you have a fancy tool that does it for you, by all means, go for it. You can also add in more juice from the other half later if you’re into that.
  1. Mince the garlic. I recommend using a garlic press if you have it. This piggybacks off of the onion tip. The garlic press releases more of the juices in the garlic.
  1. Finely chop the cilantro. I don’t know about you, but I don’t want a mouthful of cilantro when eating my salsa. I just want the flavor of the cilantro, so we finely chop it.
  1. Grab the tomatoes and jalapeño out of the freezer; they should be cool enough to cut now.
  1. Dice the tomatoes and try to get as much of the juices as possible. Also, the skin will probably want to fall off while you are cutting the tomatoes but make sure to chop it up and throw it in the bowl. Remember, that’s what has the smoky flavor you want.
  1. Dice the jalapeño. I prefer dicing the jalapeño as small as possible, nobody wants a big hunk of jalapeño. As for the seeds, throw them out if you want a mild salsa, throw them all in if you want a spicy salsa, and put in half if you want a medium spicy salsa. Genius how that works.
  1. Then add about 1/2 a tablespoon of cumin. Add a little more or a little less, it will be all right.
  1. Finally, add the salt. Be generous with it, tomatoes can take a lot of salt because they are so sweet.
  1. Now stir it all together and enjoy.

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