David and I eat Mexican food at least twice a week. We never get tired of it! We don’t go out to eat very often because I’d rather cook at home, but I do really love eating chips and salsa at Mexican restaurants. We’ve already been frying our own chips using corn tortillas, but I haven’t tried homemade salsa until now. I’m not sure what the delay was, because it’s not hard, and I’m all about cooking and baking from scratch. I found a recipe that I thought we would like, and when David’s grandparents gave us some tomatoes from their garden, I knew what I had to do!
I can’t believe I didn’t try this sooner. Besides being incredibly easy to make, this salsa tastes fabulous and it so much better than any store bought salsa I’ve had and the salsa I’ve had in restaurants. It was probably about a medium on the spicy scale. We like spicy salsa, but if you want to tone it down, you can either omit the seeds from the jalapeno or just not add as much jalapeno. The original recipe called for cilantro, but I’m not a big fan of cilantro, so I just left it out. If you like salsa, definitely try this. It’s so easy- after some simple prepping of ingredients, you just whirl it all in a blender, and you’ve got some tasty salsa!
Source: adapted from Serious Eats
1 pound fresh tomatoes (or one 28-ounce can diced tomatoes if you don’t have fresh)
2 jalapeno peppers
2 cloves of garlic, minced
1/4 cup diced onion
2 tablespoons of chili powder
Salt to taste
A dash of sugar
Juice from 1/2 lime
Put all ingredients in the blender and blend until smooth. Taste and adjust spices if needed.