Salsa is a wonderful thing. You can serve it both hot and cold, with different peppers, variations of onions, and even with fruits! But this time I’ve got a roasted salsa recipe I have been working on and you cannot do it wrong!
Fresh from the Micro Farm:
- 2 small serrano peppers (deseeded and deveined) OR 2 small jalapeno peppers
- 1 handful of cilantro
From your local grocer:
- 3 Roma tomatoes cut in half
- 1 half of a sweet onion
- 2 cloves of garlic smashed
- 1 lime
- 1 half tsp. of cumin
- Salt to taste
Now, you should only add half the roasted ingredients to the blender (if they are still slightly warm that is okay!). Pulse a couple of times and then add the other half of the roasted ingredients. This is so the blender is not overwhelmed. Now add the juice of half the lime, then throw in the cumin, and about a tsp. of salt. Blend on pulse till you get the desired texture.
A few notes:
Salt is pretty critical to bring out the taste of salsa so it is better to start small, but you almost always need to add a bit more.
If you find your salsa is too spicy, don’t worry! Adding about 1-2 Roma tomatoes will cancel it out while salt will exacerbate it.
For texture, only pulse about 4 times or less for chunky salsa, or keep pulsing for a nice smooth texture.
I love to use jars for my fresh salsa, but keep in mind that we haven’t canned it so the refrigerator life is about 5 days.
Hate cilantro? That’s okay! A great portion of the population are predisposed to experience the taste of cilantro as soap! Leave it at the Micro Farm and you will still have a beautiful roasted salsa that your friends will love!
Serve your salsa with tortilla chips (in Austin I’m thankful to have more local options), breakfast tacos, or anything your heart desires.