Appetizers, Dip, Mexican, Recipe, The Daily Blog, Vegan, Vegetarian

Homemade Salsa

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Summer is nothing if not a time of indulgence and abundance.

Beautiful green and red and purple leafs and orbs and beans sprouting constantly out of the earth.

Time off school, or work.

Books to read, one after another.

Meals consisting entirely of fresh, recently plucked things.

This is a bowl of summer, to be scooped up and devoured, mouthful after crisp, bright mouthful.

This recipe is from our friend Wes, whose father makes this dip in exceptionally large batches. I’ve mixed things up just a bit here to keep the batch a bit smaller and with the addition of a couple ingredients. This recipe easily doubles, triples, or quadruples, and keeps nicely in large glass jars in the fridge, to be brought out, one at a time, at parties and on lazy Sunday afternoons.

Wes, thank you for sharing. This one is a keeper!

I literally had to rip the bowl of salsa out of Jason’s hands so that I could save enough salsa to use for this photo shoot. He was like a wolf who hadn’t eaten in days. I told him so. His reply? “The bowl is my carcas.”

(I think you’ll like this salsa.)

You can use fresh, peeled tomatoes during the summer, or a can of whole, peeled tomatoes when the fresh ones aren’t in season. To peel your tomatoes, wash and de-stem, the slice a small “x” in the bottom of the tomato with a paring knife. Drop a few tomatoes at a time into a large boiling pot of water, then remove with a slotted spoon after about 10 seconds. Skin easily peels off and tomatoes are ready to use.

Homemade Salsa

4 tsp. distilled white vinegar

4 tsp. extra virgin olive oil

3 tsp. kosher salt

3 tsp. finely minced garlic

1 tsp. sugar

Combine all above ingredients in a small saucepan and heat for 2-3 minutes. Remove from heat before ingredients begin to boil.

1/2 white onion, very finely chopped in food processor, but not pureed

2 lbs. tomatoes, peeled and very finely chopped in food processor, but not pureed

1/4 cup chopped cilantro

3 jalapenos, with seeds removed from 2 of them to control heat (remove all seeds for less heat, or leave more seeds in for increased heat)

Empty all ingredients into a large bowl as they are ready. Once all components have been added, mix well.

Thin, unsalted tortilla chips are the perfect accompaniment for this!

A Corona isn’t a bad accompaniment, either…