I bring you a very basic salsa recipe for tasty homemade, preservative free salsa.
Yields about 2 cups
1 lb vine ripe tomatoes (~3 whole tomatoes)
1/2 cup diced onion
4 cloves minced garlic
1/8 tsp black pepper
Juice from 1 1/2 limes
Salt to taste
~1.5 Tbs fresh chopped cilantro
Garlic salt to taste
2 diced jalapeños (or more if you like spicier)
1. Roast 2 halved tomatoes at 400 until dark spots form on the skin and liquid runs out.
2. Let tomatoes cool and add all ingredients to a blender including the other uncooked, cubed tomato.
3. Pulse in blender until desired consistency is reached.
4. Adjust salt, garlic salt, pepper, and lime juice as needed.
5. Serve with chips or veggies, with veggie enchiladas (post coming soon), or use to top tacos (see Taco Tuesday! post).
You can keep this in an air tight container in the fridge for a little while, but since there is no preservative, it won’t last as long as a store bought jar of salsa. You could add some vinegar as a natural preservative if you plan to keep it for longer. Additionally, you could choose to roast more of the veggies like garlic and peppers for a different variation.