Schaff's Salsa Recipe
Once you've tried fresh, homemade salsa, the jarred salsa from the grocery store will no longer satify you. I wish I knew the exact proportions for the ingredients but I don't tend to measure them. Use your sense of taste and cooking experience to find the mixture that suits your taste.
Salsa is very versitile and forgiving!
Start with this recipe and experiment with your own variations.
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Ingredients8 plum tomatoes2 jalapeno peppers 1 red onion 1 lime 1 tsp salt 1/2 tsp dried oregano 1/2 tsp ground cumin fresh cilantro |
- I prefer a salsa with a smooth texture, so the first task is to
reduce the tomatoes to nearly a sauce-like consistency. Bring a large
pot of water to a boil. Place a bowl of ice water near the water pot.
Cut the stems out of the tomatoes. Make a slice in the skin of each. Place the tomatoes, a few at a time, in the boiling water. The tomato skin should start to peel away from the flesh around the slices.
When the skin seems loose, transfer the tomatoes to the ice water. The skin should peel further. Use your hands to remove the skin from the tomatoes - it should slide right off.
Cut the tomatoes into quarters. Chop the quarters in a food processor, about 10-20 seconds.
Add the chopped tomatoes to a pot over high heat with about a cup of cold water. When the mixture boils, reduce heat and simmer until the tomatoes have a consistency of the salsa you prefer. Transfer the tomatoes to a mixing bowl.
- Dice a quarter to half of the red onion and add to the bowl.
- Add diced the peppers, seeds and all.
- Add cumin, salt, oregano and the juice of one lime.
- Cool salsa base before adding the fresh cilantro. Add cilantro to taste.