The Best Homemade Mexican Salsa

By Becky Jo

Ingredients

• 6-8 large Roma tomatoes (about 2 pounds) OR 1-28 ounce can(s) of whole tomatoes, drained
• 2 medium onions, chopped
• 3 garlic cloves, minced or pressed
• 2-3 hot peppers (see tips), seeded and halved
• 1/2-1 cup fresh cilantro leaves (aka coriander or Chinese parsley), to taste
• 1 1/2 teaspoons salt
• ground pepper, to taste
• 1/2 teaspoon ground cumin, optional
• juice of one lemon or lime, optional

Details

Servings 1
Adapted from vespawoolf.hubpages.com

Preparation

Step 1

Instructions
If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*
Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove.
Toss tomatoes and hot peppers into a blender along with cilantro. Blend.
Lightly sauté onions and garlic for about 10 seconds.
Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick.
You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*
Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove.
Toss tomatoes and hot peppers into a blender along with cilantro. Blend.
Lightly sauté onions and garlic for about 10 seconds.
Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick.
You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.