Salsa actually just means sauce in Spanish, but the way that Tex Mex cuisine has interpreted it is, unless specified, a smooth or chunky tomato-based condiment. Making your own at home is a perfect way to use up those summer tomatoes and could not be easier. Here is the perfect recipe that you’ll use over and over again.
Pro Tips
- Using a food processor saves you so much time rather than cutting everything by hand, especially hot roasted vegetables.
- Adding a pinch of sugar brings out the brightness in the tomatoes even though it sounds bizarre.
Method
- Cut up tomatoes, and onions into roughly the same size. Peel a few garlic cloves and put them to the side.
- Put the tomatoes and onions on a parchment-lined baking sheet. Drizzle over olive oil and salt. Bake until the veggies start to get some color.
- A few minutes before they’re done, put in the garlic cloves.
- Pull everything out of the oven and let cool slightly.
- In a food processor, put in a jalapeno pepper, lime juice, cilantro, the roasted veggies, salt, and pepper.
- Process the mixture as much as you want depending on how chunky you like your salsa.
- Cool and keep in an airtight container for up to 3 days.
