I am often as guilty as most at falling prey to the most fundamental act of food laziness – buying salsa. Fresh salsa is so incredibly simple to make that it should be a crime to buy it.
Take five minutes to throw this simple salsa together, and you will never look back.
Prep time – 5 minutes
Serves – 8 (as a snack or appetizer with chips. I recommend blue corn)
Adapted from Epicurious
- 4-5 vine ripened tomatoes (look for something local. The farther the tomato has traveled, the less ripe it was when picked, losing crucial flavor)
- 3 serrano chilies
- a handful of cilantro
- 1 small white onion
- juice of one lime
- freshly ground pepper
- Cut each onion in half and remove the core
- Dice the tomatoes and add to serving bowl.
- Dice the onion and add to serving bowl.
- Finely chop the chillies. TIP: To avoid touching the chillies (people often touch the eyes or other sensitive areas after cooking and have searing pain), take a sandwich bag, turn it inside out, and put it over your left hand. Hold the chilies with your bag covered hand while chopping.
- Add the chopped chilies to the serving bowl by swiping them in from the cutting board with the non-sharp end of your knife (always move items off the cutting board with this end so you don’t dull your blade).
- Roughly chop the cilantro by lining up the bunch so that all stems are in the same directions and finely chopping in a direction perpendicular to the stems.
- Add the cilantro to the serving bowl and mix.
- Juice the lime into the bowl and add 1/2 teaspoon of salt and 2 teaspoons freshly ground pepper.
- Mix thoroughly and allow the salsa to sit for ten minutes (if time allows) for flavors to meld.
- Serve with corn chips and enjoy! Just make sure to warn your guests that it is a bit picante (hot) 🙂
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