Is there anything better than homemade, fresh salsa from your own kitchen on a hot summer night, sitting around with your favorite people?
Well, maybe, but it’s a really awesome thing, this homemade salsa!
I had a ton of fresh-picked Roma and Celebrity tomatoes from our garden yesterday (originally posted Summer 2010), so I needed to whip up a batch.
Just so happened, what I put into the food processor came out to EXACTLY one quart, perfect for the mason jar I had decided to store it in.
Here’s what you need to make one quart. (Cut recipe in half to make a batch that is still plentiful enough for a small party!)
- a dozen or so fresh Romas
- one yellow onion
- one jalapeno
- juice of one lemon
- big handful of cilantro leaves
- 3-5 garlic cloves
- splash of distilled white vinegar
1. Wash and peel one yellow onion, then cut into chunks.
2. Put onion chunks in one or two at a time, and a garlic clove at a time, and pulse in food processor.
3. De-seed jalapeno, cut in half, and place into food processor. Pulse again.
4. Wash and cut off tops of tomatoes, then slice in half.
5. Drop tomato chunks into food processor, pulsing a bit each time. Go easy, you’re not making soup. Smooth chunkiness is GOOD.
6. Take the lid off the food processor and squeeze the lemon juice straight in, and throw in cilantro leaves.
7. Add a half teaspoon of salt and the splash of vinegar (helps maintain freshness) and pulse once more.
8. Taste and see if it needs more salt, more lemon, or more garlic….adjust as needed.
Eat with your favorite tortilla chips and Mexican food…..or put it on your burger, or whatever your heart desires.