Quick and Easy Homemade Salsacomments (3) August 31st, 2010
Makes about 6 cups
3 large garlic cloves
1 medium onion
6 to 8 medium to large jalapeno or serrano chiles, halved, stemmed, and seeded
2-1/2 pounds ripe tomatoes or canned tomatoes
1/4 cup chopped fresh cilantro leaves, or 8 large sage leaves, chopped
About 1/2 teaspoon salt
About 1 tablespoon fresh squeezed lime juice
I make this all of the time without using a recipe, so it varies with what is in season and what I have on hand. Sometimes, I add corn or black beans, or a teaspoon of freshly ground cumin. I often use oregano or sage, or even a little Mexican mint marigold in place of cilantro, substitute some or all of the tomatoes for green tomatoes or tomatillos, and use scallions instead of onion. I use whatever chile I bring in from the garden, sometimes a combo of different chiles, and occasionally I use roasted ones.
Peel the garlic and onion. Cut the onion into eighths. Peel and core the tomatoes and cut them into quarters.
Chop the vegetables finely by hand and toss them together with the cilantro, salt and lime juice.
Or in a food processor, pulse the garlic, onion, and chiles until coarse chopped. Add the tomatoes and cilantro and pulse until it is a coarse salsa texture. The salsa should have some texture with small bits of vegetables. Stir in the chopped coriander, salt, and lime juice.
Taste for seasoning and adjust with salt or lime juice. Serve immediately, or let stand so the flavors develop a bit before serving. Serve as a relish or dipping sauce.
posted in: tomatoes, cilantro, salsa, chile peppers, condiment, appetizer