This recipe first posted on July 28, 2011.
Since we are getting ready to launch our new blog, I thought it would be fun to share the very first recipe I ever posted. Haha. The photo quality isn’t all that, and I did have a date stamp on the photo. Didn’t know about PicMonkey back then or I would have cropped that out and done a little more editing! But still, this is one of my favorite recipes. Hope you enjoy it again!
When I left El Paso, TX 9 years ago, one thing I brought back to North Carolina was a good salsa recipe. I learned how to make it in a Relief Society Homemaking mini-class (the Relief Society is the women’s auxiliary of our church). I loved our Hispanic members and learned so much from them, including how to make homemade tortillas. This recipe started there, but I have tweaked it along the way.
- 6-8 roma tomatoes
- 1-2 fresh jalapenos
- 1 clove garlic, minced
- Fresh cilantro (I use a handful)
- Lime juice, to taste
- Salt, to taste
- Roast the tomatoes and jalapenos in the oven until skins are nice and crispy. I put mine in a toaster oven. Remove from oven and let cool enough to handle them.
- Peel the tomatoes and "gut" and de-stem the jalapenos. If you leave the seeds in the peppers you will have a spicier salsa--muy picosa!
- Place tomatoes and jalapenos in a food processor along with the rest of the ingredients and process to desired consistency. I prefer slightly chunky. You can add water to thin it.
- Serve with tortilla chips.
- A few tips--a squeeze or two of lime juice is all you need. Salt to taste, but take into consideration the saltiness of your chips. I buy a dozen or so jalapenos at a time and roast them and then keep them in the freezer so I can have them on hand when I need a salsa fix or when my sister Amy comes to visit.