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Homemade Mexican-style Salsa
From Conyers Locally Grown
<p>I found this recipe online by chance, tried it, and haven’t been able to eat store-bought since!! It’s healthy, all-natural, delicious, and easy to make!</p>Source: Online Blog (Entered by Mellissa Takeuchi)
Serves: 5-6 cups
5-6 tomatoes (small to medium)
1 white onion (peeled)
1-3 jalapenos (depending on preferred heat)
2-4 cloves garlic
1/2-1 cup loosly-packed cilantro
1-2 Tbsp fresh lime juice
dash olive oil
1 tsp salt (to taste)
Step by Step Instructions
- Char tomatoes, onion, jalapenos, and garlic in fry pan (or on the grill). Let cool.
- Blend charred vegetables with rest of ingredients in food processor.
- Salsa is done. It's best to make this a day early to allow the ingredients to set.
- *I've found that the jalapenos really make this recipe: if they're too spicy your salsa will be overwhelming (although still delicious) and if they have little to no spice, the salsa loses a lot of flavor. The best jalapenos tend to be in season (as you'd expect).
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