Salsa: From-scratch

It’s winter in Michigan. What can I say? It’s my least regular time of the year. The holidays are over, there is particularly little sunshine, not to mention it’s cold and snowy outside which makes me want to curl up on the couch with a box of Oreos and read or watch Netflix. It’s to the point where I’m actually looking forward to the big game this Sunday. (who even am I?)

Speaking of the big game, are you making any good food?

I usually forgo dinner and simply make a few snacky apps. Chips and salsa being one of them. Full disclosure: I’m sort of a snob when it comes down to salsa. To me, the jarred salsa tastes like an overly chunk-defied pasta sauce *ick*. The only way I can control how thin or thick I want it is by making it myself and I prefer it fresh without large pieces of onion or tomatoes.

Plus, kitchen-made is always better.

For this Kitchen-made Salsa Set out:

• white onion – Lends sharp onion flavor.
• red onion – Adds a mild sweeter onion flavor.
• jalapeños – Remove seeds and ribs for more spice.
• garlic – Lends distinct punchy flavor.
• whole peeled tomatoes (canned) – Make sure to buy good quality and without basil.
• kosher salt – Enhances the flavors in the salsa.
• sugar – Cuts the acidity of the tomatoes.
• cilantro – Lends a pop of herbaceous freshness.
• lime juice – Adds fresh and bright citrusy flavor.
• diced tomatoes with green chiles (can) – Adds flavor and subtle spiciness.

Into a food processor fitted with the blade attachment; add 1/2 of both a roughly chopped red and white onion, 1 to 2 large roughly chopped cloves of garlic and 1 to 2 jalapeños – this will depend on the level of spice you desire. If you don’t want it overly spicy then remove the seeds and the white membrane (aka the ribs) of the jalapeño and discard.

I can’t stress enough how important it is to wear gloves while prepping jalapeños, especially this many. The peppers have capsaicin (which is also what makes them spicy) and that oil will irritate anything it comes in contact with – skin, eyes etc.

Secure the lid and pulse until finely chopped.

Next, add in 1 (28 ounce) can of whole peeled tomatoes, 1 handful of cilantro (measure with your heart), squeeze in the juice of 1/2 a lime and season with 1/2 teaspoon both kosher salt and sugar.

How To Pick out The go-to limes at the store:

My sister once told me: when you’re at the store, squeeze the lime (or lemon for that matter) and if it is soft -not mushy- then it should yield a good amount of juice. If you squeeze it and it’s hard as a rock, simply put it back on the produce shelf and keep searching.

Secure the lid again and give it a couple of pulses.

Lastly, add the diced tomatoes and green chilies. These come in three different heat preferences to pick from mild, medium and hot.

It only takes one to two pulses to get the dependable (in my opinion) from-scratch salsa texture. Not too runny and not too thick or chunky. Taste and season with up to 1/2 teaspoon more salt.

You can either eat right away or place it in the fridge until you’re ready to serve. To make sure the flavors meld, I would recommend refrigerating for at least 2 hours.

And there you have the go-to kitchen-made salsa ever!

• chipotle pepita salsa
• corn salsa
• fruit salsa
• grilled corn pico de gallo
• peach salsa
• pico de gallo
• pineapple salsa
• roasted tomato salsa
• salsa verde
• tomatillo avocado salsa

If your up to it, make your quite own Salty Lime Tortilla Chips!

Enjoy! And if you give this Kitchen-made Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!