If you haven’t had interior Mexican before, you probably haven’t tasted a salsa like this. Store-bought salsas are usually dominated by hot peppers and salt, but the strongest flavor in this recipe is cilantro. (On the topic of authenticity, make sure to say cilantro in a Don Juan voice with the longest L you can muster.)
While it may be easier to grab something off the shelf, making your own salsa has its advantages. It will taste better, have fewer preservatives, less salt, and contain raw nutrients. You may even find that it’s a great replacement for higher carb sauces and sides, like BBQ or steak sauce. The best thing about it, though, is that the flavors in fresh salsa get more and more complex the longer you let it sit. If you make a large batch, you can use it for a week and it will only get better. That can’t be said about many vegetable dishes.
- 2 cups roma tomatoes
- 6 cloves fresh garlic
- 1/2 onion
- 1 jalapeño
- 1 lime
- 1 bunch of cilantro
- 1/2 tsp. salt
Slice tomatoes, cilantro leaves, and onion into large chunks, de-seed jalapeño, and peel garlic, then place all of these into a food processor. Add salt, and squeeze lime over mixture. Blend to desired consistency.
Tip: For more kick, double the onion and jalapeño.
Refrigerate at least two hours, and preferably overnight.