My New Favorite Homemade Salsa!
I usually make fresh salsa every couple of weeks. This week, I must have found the hottest jalapeno in the history of mankind!
I usually make fresh salsa every couple of weeks. This week, I must have found the hottest jalapeno in the history of mankind!
Seriously, I love some heat, but this was freakishly spicy!
I had some balsamic vinegar in the cabinet that I generally blend with olive oil, so I decided to add a couple of tablespoons to my salsa to cut the heat.
Blah! After I stirred it in, my salsa no longer tasted like salsa at all. It did cut the heat, but was way to strong to enjoy as a salsa. I decided to stick it back in the fridge though, because I thought it might be good on a salad.
I’m not sure what the acidic chemically goodness of my salsa did with that over powering balsamic vinegar overnight… but WOW!
I have a New Favorite Fresh Salsa Recipe!!
There must have been some Marvin Gaye silky smooth jazz in the background! Let’s get it on!
If I were a poet and had the words to express the joy my taste buds had with the first spoonful, I would! But I don’t, so here’s a close second…
Try it for yourself!
Ingredients
1.5 lbs (24 oz) Roma Tomatoes
1/3 cup Red Onions
1/3 cup Cilantro
1 Large or 2 Small jalapenos
1 Garlic Clove
2 teaspoons Salt
4 tablespoons Lime Juice
2 tablespoons Balsamic Vinegar
Instructions
Cut the tomatoes into 1/4 sections. Then remove the seeds and slime. I use an actual 1.5 lbs in the salsa (about 8 or 9 Romas) — not 1.5 lbs from the store.
After you have weighed out the tomatoes, cut them down into nickel or dime sized cubes.
Chop a small Red Onion into dime or smaller size cubes — enough to fill the 1/3 cup.
Chop Cilantro enough for a third of a cup as well. If there is one area I occasionally cheat on my recipe it’s here! I love cilantro!
Slice your jalapeno(s) in half length wise. If I’m using one large jalapeno, I generally remove the membrane and seeds from 1 half and leave the other for added heat.
Just watch out for the fiery jalapeno of death!
Roughly chop the garlic clove or use a garlic crusher. That’s my preferred method.
I always recommend fresh lime and a lime squeezer, but in a pinch you could use bottled lime juice.
Add all of these ingredients listed above to your food processor of choice — mine happens to be a Ninja!
Alternate between full speed and a pulse to make sure all of the ingredients get chopped and blended thoroughly.
Lastly and Maybe Most Important — Refrigerate Overnight!!
That’s it! I hope you enjoy!!
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