Andrea’s Fresh Salsa
Salsa is the first thing I had a desire to master. My aunt was the salsa PRO in our family and I learned a lot about flavor combinations by watching her. She always blended her salsa which made me very happy because there is little in the world that I hate more than chunks of raw onion. The texture is horrifying to me, but oh, the flavor! The blender was the perfect solution, hence my salsa always being blended. My approach is inspired by my aunt but the exact flavors took me a while to balance and settle on. Now I’m saving you the time.
I use this salsa for everything. Tacos, scrambled eggs, in my Spanish rice recipe you’ll find in these pages, on avocados, with chips, you name it! It’s my go-to, it’s almost always in the fridge or freezer (freezes great for up to a year!) and it never lets me down.
6 Roma tomatoes, halved and seeded
2 jalapeno or Serrano chilies (Use more or less according to your spice tolerance. Serranos are hotter than jalapenos.)
½ of a small yellow onion, or ¼ of a large one
1 bundle of cilantro leaves (Trim the stems off)
½ tsp to 1 tsp sea salt (adjust to your taste)
Juice of one lime or half a lemon (I prefer lime)
Blend. That’s it. You’re done! Makes about a quart and keeps in the fridge for about a week. Freeze after that (if you’ve got any left!)
Click the "Supper Stories" tag up top for more recipes. Click the "Mexican Classics" one for all things south of the border!
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