In honor of cinqo de mayo and because I was desperate to use up a bunch of cilantro and tomatoes I had, it was the perfect day on Monday to make homemade salsa! I like a lot of cilantro and without intending to turn this batch a green tinge, it happened when I added almost a full 2 cups of cilantro. My bare bones recipe came from The Pioneer Woman, I just made a smaller batch, doubled the cilantro, used fresh tomatoes and tripled the garlic. What can I say, garlic = life.
It really seems that once you have the basic ingredients, you can really just mix and match and adapt to fit your tastes. For instance, NO jalapeno for me. The Pioneer Woman detests vinegar in salsa but to get my heat and slight vinegar tang I added about a tablespoon of Tabasco. It was perfect.
It’s go time.
Limes… squeeze them. Don’t use that crap that comes in a bottle already.
Chop the onions and garlic. This looks like a lot of onions, and it is. Don’t use this much, I saved some for later.
Put it all in a food processor or any blending contraption you own. Don’t try to put the cilantro in after the tomato like me because, like me, you won’t get those leaves off your hand no matter how hard you try. Then blend baby blend.
In typical fashion, I forgot ingredients (like the core salsa flavors) until I referenced the recipe at the very end. My intial “ew bland watery tomato stuff” reaction transformed to “oh it’s salsa now!” with just a little Tabasco, cumin and S & P. I had no idea that cumin is what I’ve always associated with that salsa taste!!
Enjoy your salsa in the sun with a nice cold cerveza!