Tis the season for the best stuff of summer to be getting cheaper and more abundant! Yay! My favorite time of year! I had a hankerin’ for salsa today so here is what I did:
I got my prep cook:
She cut the tomatoes since my eczema is acting wonky today. We used about ten of them I think. Then I cut the onion and the jalapeno and the cilantro. We then tossed it all into the food processor.
Added some lime (I am not shy about the lime!) and some salt. As you can see in the pic, that is a lot of salt. You can use less. (I recommend it.) I added a butt load more tomatoes (hence ten) to take out the saltiness. So That much salt is good for about two batches. Maybe add a little and taste it till you find how you like it.
Turn on the processor.
Pour into a bowl and enjoy.
If you have never made your own salsa before, it’s really all about your own taste preference. Make adjustments as needed. Salsa is usually pretty forgiving. It is easy to fix and adjust.
I took some of this salsa (since I had to make so much) and put it in the freezer. I know most people can their salsa but I wanna see how it thaws and if this is something I can make in huge batches of to save. I don’t like the idea of canning because that cooks the salsa which defeats the concept of “fresh” salsa; not that frozen is “fresh” but it’s not cooked. I will update the blog on how it turns out.
I should also say, I used one single jalapeno for all of this salsa. My mouth is very warm!. Winco sells these monstrosities they label as jalapenos but they are huge! Not like any jalapeno I have ever seen! I suppose I could have gotten away with half of one!
Frozen fresh salsa thawed, tastes just fine, however is a bit thin and watery.