I super like Salsa especially when it is freshly made. I like it best when the ingredients are fresh from my garden. There are several variations of Salsa, but this is my most favorite as I have tweaked it based on my liking. My husband’s office mates are always requesting this every time they have Chili Day. Of course, a good wife complies.
So get your ingredients as fresh as they can to maximize the taste.
Makes 1 (8 oz) jar of Salsa
- 3-4 Roma Tomatoes (depends on size)
- 2 pieces garlic cloves
- half onion
- 1 Jalapeño pepper (If you are an explorer like me, I have used Habanero, Ghost pepper and Trinidad Scorpion pepper before). Don’t call me crazy, lol!
- juice of half lime
- 1/2 teaspoon of salt (adjust based on your taste)
- half a bunch of Cilantro
- 1 teaspoon of Cumin powder
I like the easy way around.
- Using your food processor or blender, mix together onion,garlic,cilantro,pepper, and Roma tomatoes.
- If you like a chunky Salsa, set up your processor into low. (I am a chunky Salsa person.)
- Squeeze the lime juice. Add salt and cumin powder.
- Adjust the taste and heat based on your own preference.
- You can store it in an airtight jar and put it in the fridge. The taste would be good for up to 5 days.
But hey, Salsa never really last that long in our household of two, lol.
Salsa doesn’t really have a definite measurement for ingredients. It all depends on the preference of a person. I like a really hot Salsa, but when I make it for others I try to tone it down.
And don’t you ever forget that huge bowl of Tortilla chips. Make sure they’re super crunchy. I’m gonna go ahead and devour mine right now.