Made with fresh (or canned) tomatoes, this restaurant-style salsa comes together in minutes with the help of a blender to create the most amazing fresh salsa.
2 ½poundsfresh tomatoesabout 4 average vine-ripened tomatoes
½small Vidalia onionroughly chopped
1jalapeno seeds removed and cut in half
2garlic cloves
1cupfresh cilantrostems removed
1teaspoonsalt
juice of one limeabout ¼ cup fresh lime juice
Instructions
Optional Step: If desiring to remove the skin of the tomatoes, 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 a bowl, sink, or garbage.
Place seeded, quartered tomatoes in blender or food processor fitted with an S-blade. Add the onion, jalapeno, cilantro, lime juice, and 1 teaspoon of kosher salt. Pulse the mixture together several times, until the ingredients are broken down to your desired consistency. Taste and add more salt if needed.
Serve immediately, or chill for 30 minutes to let the flavors develop.
Video
Notes
Tomatoes: As to what type of tomatoes you use, I prefer Roma, Heirloom, or vine-ripened tomatoes for the best flavor. This recipe for salsa uses 4 average size vine-ripened tomatoes. Which is equivalent to about 10 Roma tomatoes, peeled and seeded. In place of fresh tomatoes, use one 28 ounces can of unsalted whole tomatoes.Heat Level: Feel free to add in more or fewer 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. Onion: A sweet or Vidalia onion complimented the salsa best, but a yellow onion works as well. Storage: Store homemade salsa in an airtight container for up to 5 days in the refrigerator. As the salsa chill, it will become watery. Simply strain over a fine-mesh strainer to remove excess moisture and serve.