Fresh Salsa
Who doesn’t like a good Taco Tuesday any day of the week? Am I the only one? I’m pretty sure I am not! You are there with me too!
This Fresh Salsa is the best and I promise you will be making it over and over for every Fajita, Enchilada, Taco, Chalupas dinner, or just for dipping whenever you are craving some chips and salsa!
I will be honest with you, I am a whimp for spicy, no I do not go crazy with it. That is why I only use jalapenos in this recipe, but for those of you who are not scared of a good spice challenge, feel free to add serrano peppers or poblanos! You can adapt the level of heat to your preference and play with this recipe and make it your own!
Recipe Card
Servings: 10 |
Time: 10 minutes
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8 roma tomatoes
3 jalapeños peppers
1 onion
3 cloves garlic
1 cup fresh cilantro
juice of 1 lime
1 tsp ground cumin
1 tsp salt
2 tsp black pepper
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In a cast iron skillet, over medium heat, blister up the tomatoes, peppers and onion, tossing them often, until you see browning spots on the vegetables. This step will usually take about 5-7 minutes.
Set them aside and let them cool slightly.
Roughly chop these vegetables and add them to a food processor.
Add the cilantro, garlic, salt, pepper, cumin, and the juice of 1 lime.
Pulse for about 1 minute, to achieve the desired consistency.
Serve immediately with your favorite chips, or store in a tightly sealed jar in the refrigerator.
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You can adjust the level of spice by using more or less jalapeño peppers, or even adding different peppers, like habaneros or poblanos. The heat in these peppers concentrates in the seeds and veins, so by removing them, you can also decrease the heat degree of your salsa.
My family does not like extremely spicy salsa, so I stick to the jalapeños without the seeds or veins.