I am a hug fan of dips. All kinds of them. I could have dips for every meal. Forget the main dish – just give me appetizers and dips.
One of the all time greatest dips is obviously salsa. Any kind of salsa. It’s a classic and shows up most every time we have people over. Especially when the activity is watching football. And there is just something about an awesome homemade salsa. So fresh and full of flavor. And you can add as much fresh cilantro as you like. I LOVE cilantro.
So today I bring you a fantastic homemade salsa. Perfect for the super bowl weekend coming up. I made this a couple weekends ago and it didn’t last long. The hubs and I couldn’t stop eating it. We pretty much licked the bowl. Once it was gone, he immediately requested that I make it again. It’s like an explosion of flavor in your mouth.
And it’s easy to make.
Start by cutting the jalapenos in quarters and removing the centers. How pretty are bright green fresh jalapenos? I love them.
Then chop up some cilantro, the most fanatic herb ever. It just gets me all excited.
This next step is important. You have a choice to make. Do you like a really juicy salsa or more of a chunky salsa? Personally I like juice and plenty of chunk. Depending on preference, open up the canned tomatoes and either remove the juice (you can set it aside to add back in later if you want more juice) or keep it mixed in with the tomatoes.
Put the tomatoes (with or without juice) into a food processor and pulse a few times to cut the tomatoes down to the right size. Again that kind of depends on preference. I pulsed mine about 6 times. More juices will be released from the tomatoes during this step, so have no fear – more juice will appear. Sorry, no more rhyming. This juice I kept.
Toss the tomatoes, jalapenos and cilantro into a medium sized bowl.
Chop the onion in a food processor or by hand. Then add the onion, garlic, salt and lime juice to the bowl and mix it up nicely. And now you have the perfect salsa. The lime juice really makes it! Yuuuummmmmmy!!
Roasted Tomato Salsa
1/2 cup cilantro
1 14.5 oz can fire roasted diced tomatoes with garlic
2 cloves of garlic, minced
1/2 cup white onion, about half of a small onion
1/4 tsp salt
Juice of 1 lime
1. Cut jalapenos into quarters and remove the centers, seeds and all. Dice the jalapenos.
2. Chop the cilantro.
3. Open the can of tomatoes and separate out the juice. Reserve the juice from tomatoes to add later if you want more.
4. Put the tomatoes into a food processor and pulse a few times to get it as chunky or non-chunky as you like (I pulsed about 6 times). As the tomatoes are chopped, you’ll get more juice. I kept this juice, but you can remove it if you like.
5. Mix tomatoes, jalapenos and cilantro in a bowl.
6. Add onion to food processor and chop finely.
7. Add onion, garlic, salt and lime juice to bowl. Mix well.
Cover and refrigerate or serve immediately.
Modified from Tide and Thyme
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