2 ½poundsfresh tomatoesabout 4 average vine-ripened tomatoes
½small Vidalia onionroughly chopped
1jalapeno seeds removed and cut in half
1cupfresh cilantrostems removed
juice of one limeabout ¼ cup fresh lime juice
Bring a large pot of water to a rapid boil.
Score the top of the tomatoes by cutting an "X" on the top of the tomato.
Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes with slotted spoon and place into an ice bath.
Once cool enough to handle, remove tomatoes from ice bath and peel off their skin.
Cut tomatoes into quarters and gently squeeze out seeds over bowl, sink, or garbage.
Place seeded, quartered tomatoes in blender. Add in peeled, lightly chopped onion, jalapeno, cilantro, lime juice, and salt.
Blend on medium speed just until ingredients are broken down, or a bit longer for a smoother consistency.
Taste and adjust seasonings.
Serve salsa fresh, or refrigerate for 60 minutes for flavors to develop.
Fresh salsa keeps in the fridge for up to 5 days.
As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor. In place of fresh tomatoes, use one 28 ounces can of unsalted whole tomatoes, juices drained, but the flavor will not be as good.
Feel free to add in more or less jalapenos based on the level of spice you like in salsa. Use ½ jalapeno to 2 jalapenos depending on the level of spice you desire. And I recommend removing the seeds and ribs of the jalapeno, or you may have REALLY spicy salsa.
A sweet or Vidalia onion complimented the salsa best, but a red or yellow onion does work as well.