Salsa is the perfect complement for so many dishes, in my opinion. I like to put it on eggs, chicken, beef, salads or just eat it plain with a chip or two. Jenn likes to make messy salsa tacos using flour or corn tortillas.
While living in Texas many years ago, I was taught how to make a fresh, basic, Mexican salsa from a neighbor who hailed from Zacatecas, Mexico, located in the north-central part of the country. There were many a lazy Saturday afternoon back in those days when I would hang out with my neighbor and watch him make salsa and grill up carne asada as we shot the breeze over a few Corona’s.
I’ve modified the recipe ever so slightly over the years, but the original framework is all there. My neighbor would boil his vegetables, I found that I like to roast them in the oven as I find this is more flavorful. Many times I roast the vegetables on my charcoal grill with a bit of hickory smoke and Jenn and I LOVE the flavor, so you’ll see that I added Liquid Smoke as an option for this 100% indoor version of the recipe which adds a really nice flavor. This is really easy to make and keeps 7-10 days in the fridge. Just plan ahead to allow enough time for the salsa to chill. Salsa really tastes better on the cold to room temp side. OK. I’m hungry now….off to the kitchen!
- 6 roma tomatoes, quartered
- 2 small onions, quartered
- 2 cloves of garlic, halved
- ½ jalapeno, seeded
- 1 cup coarsely chopped cilantro
- 1 tsp. salt
- Juice from an entire fresh lime
- 2 tsps. liquid smoke (optional)
- Preheat oven to 400.
- Place tomatoes, onions, garlic and jalapeno in a 9 x 13 inch glass baking dish.
- Roast vegetables for 30 minutes, stirring occasionally.
- Remove vegetables from oven and place in a blender or food processor.
- Add salt, cilantro, lime juice and liquid smoke.
- Blend to desired consistency.
- Flavor is best if you allow the salsa to cool a couple of hours before you serve.