Wicked Easy Salsa

After months of impatience, the wait is finally over!

Thank goodness.  I was really getting sick of staring down green tomatoes.

So what's a girl to do with not one, but six extra-ripe Roma tomatoes?

Super Simple Restaurant Style Salsa

[Makes approx 1 1/2 cups of salsa]

What's in it?

6 Roma tomatoes

1/4 medium red onion 

1 medium jalapeno pepper 

1 clove of garlic

1 tbsp white vinegar

1/2 tsp of salt

fresh cilantro, to taste

Get Cooking!

I added the steps below for anyone making the recipe, 

but for those of you debating whether or not to make your own salsa... allow me to convince you!

Pick/Buy Tomatoes

Toss em in the oven + set timer

 Remove from oven + toss in food processor w/ the rest of your goodies

...and last but certainly not least...

Utilize your favorite method for shoveling salsa into your face

Easy, right?  Here are the detailed instructions for those of you getting your salsa on: Preheat oven to broil on high.  Line a baking sheet with foil and roast tomatoes, whole, for 15-20 minutes on the center rack of the oven.  Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal! Once tomatoes have had their time in the oven and cooled down a bit, toss everything in the food processor and pulse a few times.  Once blended, allow to cool to room temperature and dig in face first with some chips or veggies!

Tips

For medium salsa, add a whole jalapeno.  To make a mild salsa without heat, remove the seeds and ribs of the jalapeno before blending.  Want it super mild? White onion has less flavor than red/purple and is a little blander for kids and sensitive taste-buds.  Want it super spicy? You know what to do! Add an extra pepper or grab a habanero even! =)  When it comes to choosing amounts of cilantro, onion, and pepper to add, start with a little of each and then taste and add as you go.  The ratio in this recipe, to me, tastes exactly like the salsa Mexican restaurants serve + is so good I've been making it every week!  For thicker salsa, add the onion, pepper, garlic and cilantro to the food processor first, blend, then add the cooked tomatoes and pulse just a few times.  

So... How was it?

Awesome on everything! Since the oven was already hot, I topped some chips with organic cheddar and  [fridge pickled peppers] and made some impromptu nachos for the salsa.  The next morning the salsa went on my eggs and, as soon as I finish this post, the remainder is getting mixed into an avocado to make some guacamole. 

There's no right or wrong way to make salsa.. & with tomatoes so deliciously in season right now,

there's no reason not to make at least one bowl this summer ;)  

What's your favorite type of salsa?

Traditional? Pineapple? Mango? Rock your face off Habanero Salsa?