It’s always good to keep fresh salsa on hand for everything from tacos, tostadas, chips, and anything else you like to put it on.
It took me what seemed like forever to develop a good salsa recipe. The process itself if very easy.
The thing is, you want to start with very ripe, very red, just starting to go soft tomatoes, in order to get the right flavor. I used five Roma tomatoes this time, but you can also use two large tomatoes instead.
- 5 Roma tomatoes
- ½ teaspoon coarse salt
- 1/8 teaspoon ground coriander
- 1 garlic clove
- 1 heaping tablespoon crushed red pepper flakes
- ½ teaspoon lemon juice
- 2 green onions
- 1 clump of cilantro
- 1 pinch of sugar (a very small pinch)
Wash and core your tomatoes, then peel your garlic clove and cut off the end where the stem was.
Then put your tomatoes, garlic clove, lemon juice, coriander, red pepper flakes, salt, and sugar into a blender. Leave out your cilantro and green onions.
Set your blender to high, then let ‘er rip! Blend everything until it is nice and smooth. Your crushed red pepper flakes will not dissolve completely.
Pour your contents from the blender into a bowl. It will be a bit pinkish, and foamy. That is just the air bubbles from the blending process. You can stir some of that out, but time will take care of it for you.
Chop your green onions, and cilantro. The photo of the cilantro has a paring knife in it to show you the amount. Add the onions and cilantro to your salsa and stir gently. Leave your salsa out on the counter for at least three hours, before you cover it, and put it in the refrigerator.
Some of you will want your salsa to have less heat to the taste, some of you will want more heat to the taste. Try the heaping tablespoon of crushed red pepper flakes first. You can adjust the amount on your next batch to your liking. Wait to taste it until after it’s been sitting for three hours and had time to develop.
Sometimes, the salsa will tame a bit in the refrigerator overnight. Sometimes it won’t. I don’t why it does sometimes, and other times doesn’t. However, if you taste it before you put it in the fridge, and desire more heat to it, you can add more crushed red pepper flakes to it before you put it away. Be careful with that. You won’t know exactly how much you are kicking it up, until a few hours later.
Store your salsa in the refrigerator in a bowl cover with plastic wrap, or you can get some canning jars at the market. We go through a batch of salsa around here in a few days, but kept refrigerated, it’s good for a week.
Stay tuned for the next recipe, where with a few small changes to this one, you can make green chile salsa. Then, I’ll share some quick and easy new dishes you can make with homemade salsa.