I’ve made several attempts at a home made salsa and it’s starting to get there. I’ve got the preparation down and still need to experiment with the spices and flavors. The last batch I made I took to a bbq and it was a hit. Yes, this is a sign of maturity. I’ve always been the guy who brings a bag of Tostitos and a jar of salsa to any event, but now I’m raising my game to another level. I think I’m at junior varsity now.
Back to the salsa…
Buy these things:
- half a dozen tomatoes
- FRESH cilantro. Avoid the jarred stuff. Actually just throw that stuff away. I’ve tried it and it’s bunk.
- half an onion
- one fresh jalapeno pepper
- cut the tomatoes length wise in half. De-seed them. This is probably the most important step. If you don’t de-seed you end up with a watery mix of something that you’d still eat but you wouldn’t bring out at a dinner party.
- chop the tomatoes into small squares/cubes. Making them small improves the eatability. I’ve experimented with bigger chunks and the experience isn’t as enjoyable.
- chop up the onion into small pieces. Again, you don’t want your guests to be biting down on large chunks of onions.
- go to town on the cilantro. Chop it up, destem as much as you can tolerate and then chop it to fine pieces.
- stand the jalapeno up and cut it down length wise. The seeds bring the fire so keep a lot or a little of them, as you wish. Chop the flesh into very small pieces as these will have kick in them and you don’t want to overwhelm your guests.
- Mix everything together really well.
- Roll the lime around under your palm on the counter top before you cut it. Then squeeze the entire thing over the salsa.