GUYS!! Do you have any idea how easy it is to make homemade salsa? The first time that I made this recipe I wanted to smack myself! What took me so long?? It’s seriously super easy and the results are infinitely better than any of the shelf-stable jarred kind you buy at the grocery store. I usually make a big batch at the beginning of the week and we snack on it and incorporate it into recipes throughout the week. Seriously, the hardest thing about this salsa is keeping it in the house!
Low Waste Win
As an added plus this recipe is pretty much completely zero waste. We put our Roma tomatoes in one of our reusable produce bags if we have one but if we don’t we just put them loose in our cart. Then we’re just a little extra mindful of where we put the rest of the groceries, so no tomatoes roll away and squished.
Easy, Tasty Homemade Salsa
Salsa can be made with all fresh, cold veggies if that’s what you’re into. I think, though, that broiling most of the veggies adds a depth of flavor that is truly hard to beat! The only bummer is that you will have to make it ahead of time to let the salsa cool down in the fridge. Unless you like your salsa warm, in which case you can have it right away!!
This recipe makes about 6 cups of salsa. Once it’s cooled we store it in a few mason jars in the fridge. I like to write the date on the lid with a dry erase marker, just in case we don’t scarf it all down that first day. I’ve found the salsa will last for about 5-7 days.
If you make this recipe snap a picture and share it on Instagram with #mealsbythemountain or tag me! I love seeing your personal takes on my recipes!
Homemade Salsa
Ingredients
- 12 Medium Sized Roma Tomatoes About 2.5 lbs
- 1 Poblano Pepper These are often labeled 'pasilla' peppers in stores
- 1 Jalapeno Pepper
- 1/2 Small White onion
- 1 Lime
- 1 Garlic Clove
- 1 Cup Cilantro Leaves and stems
- Salt To taste
Instructions
- Preheat your broiler – my oven doesn’t have a high/low setting for the broiler but heats to 525º
- Cut 8 of the tomatoes in half lengthwise and place on sheet pan with the whole jalapeno, poblano pepper and half of your onion
- Sprinkle the tomatoes with coarse sea salt
- Broil the veggies for about 20 minutes, until nice and browned, flipping the peppers halfway through to ensure even cooking
- Allow veggies to cool
- Carefully remove the seeds and stem from the peppers
- Add broiled veggies to a blender along with the juice of a lime, cilantro, garlic clove, pinch of salt and the rest of the onion
- Taste and add more salt if needed
- Pulse remaining fresh tomatoes into salsa until desired consistency is reached
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