How to make Homemade Salsa
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A couple weeks ago my husband and I took our girls further east on Long Island to a berry/vegetable farm. The girls had so much fun running up and down the rows. There weren’t tons of ripe berries so we didn’t have enough to make Raspberry Freezer Jam but my husband did an awesome job picking a billion tomatoes so we could make Homemade Salsa.
One of my favorite things about going out for some Mexican food is the delicious fresh chips and salsa they serve right when seated. I always end up filling up on chips and salsa that I can only eat half of my entree. Anyone else suffer from this problem?
To make it, all you have to do is place your veggies on a rimmed baking sheet (to catch the juices) and broil them until wrinkled and chard. Then you chop off the stems of the jalapenos, take the skins off the onions and garlic and pulse it all in a food processor or blender along with some cilantro, lime juice, salt, and cumin.
How easy is that?! Now you can break out the chips and start dipping away. Or you may want to whip up some Spicy Fish Tacos or quesadillas and top it off with some fresh salsa.
We went through all our salsa in just a week it’s that good. Even my kids love it. Speaking of, if your kids don’t like any heat you can scrape out the seeds of your jalapenos but with the seeds it’s just the right amount of heat. I’d say more like mild… but it could differ depending on your jalapenos.
Make this for your family and friends. There’s no one that will not love it. Enjoy!
Homemade Salsa Recipe
- 12 roma tomatoes
- 4 jalapenos
- 1/2 onion, cut in half, keep skins on
- 6 cloves garlic, keep skins on
- 1/4 cup cilantro
- 1 juice of lime
- 2 teaspoons kosher salt
- 1/4 teaspoon cumin
- Place tomatoes, jalapenos, onion, and garlic on a large baking sheet and broil for 8 minutes, flip the tomatoes and jalapenos and broil 8 more minutes.
- Place in jars and refrigerate or serve with chips or as a condiment.
For more delicious salsa recipes, try these: