Making your own salsa is much easier than it may seem. Delaney and I learned how to make homemade salsa when we lived at one of our many houses in Huntington Beach. We had a terrible roommate, and I’m not joking when I say terrible. He was the nicest person, and we worked together, and so we thought he’d be an awesome roommate. But – we were totally wrong! He was that roommate that left the front door wide open in the middle of the day, when he wasn’t even home! He was the roommate you’d wake up to at 2am on a Tuesday to find random girls in the kitchen. He was the roommate that took your clean laundry out of the dryer and placed it on the ground! And the worst part was he was so nice and never thought he was doing anything wrong, which made it even worse.
Okay, enough about that as I’m sure you’ve all been there! But, he did teach us how to make authentic Mexican salsa. It was his one thing he brought to the house – salsa. And ever since we’ve been making our own salsa, because it’s truly very easy to make. So today I’m going to share our easy Homemade Salsa recipe.
Tips for Making the Best Homemade Salsa
• If you like a mild salsa, you can leave out the jalapeño, as Serrano chilies are a more mild heat.
• If you like it more spicy, you can leave the seeds in the jalapeño.
• The size of the jalapeño and Serranos also make a difference, as if you have very larger peppers then you will have more heat. So pay attention to that while shopping.
• You can make the salsa any consistency you want. I like it a little chunky with chunks of tomatoes and onions. But, if you like it very smooth you can blend it longer until you get the consistency you like.
Makes 40 ounces
2 pounds organic Roma tomatoes, de-stemmed
2 organic Serrano chilies1 organic jalapeño, seeds scooped out
1 teaspoon fine sea salt
4 large organic garlic cloves
1 medium organic yellow onion, diced
2 cups organic chopped cilantro
1 tablespoon fine sea salt
Fill a 6-quart pot three-quarters full with water. Add the tomatoes, Serrano chillies, jalapeño and 1 teaspoon sea salt. Make sure the water is covering all the ingredients. Bring to a boil.
The tomatoes will start to burst and their skins will star to peel, about 5 to 10 minutes. As soon as this happens, remove the post from the heat.
Using a high powered blender (or food processor), add the boiled tomatoes, Serranos, jalapeño, garlic cloves, onion, cilantro and salt. Pulse until the tomatoes are chunky and the salsa is a consistency you like. I like to leave in small chunks of tomatoes and onions. But, if you want a very smooth salsa, keep blending until you have it.
Store in the fridge for up to 2 weeks.
High Altitude – Follow the recipe as noted.