Salsa is a delicious sauce for dipping tortilla chips or vegetables. Store-bought canned versions can’t compare to homemade tomato salsa. Plus, the homemade version is very healthy snack. There are many versions, from smooth to chunky, mild to spicy, and sweet to tangy. You can control these variables much easier by making your own salsa than by relying on the jar to tell you how the salsa will taste. Although salsa looks complicated, it’s actually very easy to make at home. Here’s how to make tomato salsa:
Ingredients and supplies:
3 ripe tomatoes
1 large jalapeno pepper
1/4 cup cilantro
1/2 clove garlic
1 teaspoon salt
1 teaspoon pepper
Mixing bowl (ceramic, glass, or stainless steel)
- Chop the ingredients. First, slice the tomato in half, and scrape out the seeds using the tip of your knife. Then chop the tomatoes, onion, and jalapeno pepper into small pieces. Mince the garlic (slice it into very thin pieces). Afterwards, make sure to wash your hands carefully. The juice from the jalapeno pepper can sting, especially if you touch your eyes or an open cut.
- Combine the ingredients. Add the chopped ingredients to your mixing bowl and stir gently. Then shred the cilantro into small pieces (using your hands or a knife), and add it to the mixture. Make sure that you choose a mixing bowl that will not react with highly acidic foods like salsa; ceramic, glass, or stainless steel bowls are best.
- Juice the limes. Cut each lime in half, and squeeze the juice from them into the bowl. To get the most juice out, microwave the limes for 10-15 seconds first.
- Finish the salsa. Stir the salsa to make sure that all ingredients have thoroughly mixed together. Add salt and pepper, to taste. If you want smooth salsa, mix the salsa in your blender until it reaches the desired consistency.
- Chill. Cover the salsa, and chill it in your refrigerator for at least an hour before serving. This will allow the flavors time to mingle.
- Enjoy! Salsa makes a great appetizer for many meals. Serve with tortilla chips or cut vegetables. It is best when eaten in the first few days, but should last for up to a week in your refrigerator.
You can double or triple this recipe for serving at a party. There are many variations on this recipe. For example, many people add tomatillos or cooked corn to their tomato salsa. You can also change the flavor by adding basil, mint, or chives. For a milder version, leave out the jalapeno pepper. Seeding the jalapeno can also cut down on the heat. For a spicier version, add one or two more.