My hubby loves salsa, so do I, but I tend to cook with it more than eat it with chips. I’ve made a homemade fresh salsa for a few years now, but it’s always been more like pico de gallo than salsa. Jake likes more of a restaurant style salsa, so he gave me a challenge to make a fresh salsa thick and chunky like a restaurant style. I think I pulled it off and the hubs was very pleased with the result.
Here’s the line up;
How to make;
Seed and roughly chop 6 tomatoes. I used roma and hot house, 3 of each. Put the tomatoes in the blender. Roughly chop 1/2 a yellow onion and add to the blender. De-stem a bunch of cilantro and add it to the blender. Drain 1 can of diced tomatoes, I used southwestern style and add to the blender, add 1 tsp of minced garlic, 1/2 tsp of salt, 3 tbls of sliced jalepenos and 1 tbls of the jalepeno juice to the blender and pulse until combined. Let the salsa sit in the fridge for a few hours, then strain it over a strainer with small holes. This helps give it a thicker texture since the salt will bring out the liquid in the tomatoes. Taste for seasoning. Add more salt or jalepeno to your liking & enjoy!
Simple2Something 