This is the salsa you fill up on before your meal comes out. The one the server refills four times, secretly judging you but never showing it. The one you dream about later when you pass out in a chips-and-salsa-induced coma that is entirely your fault. Have some self-control, sheesh.
Or don’t. Because this salsa really is that good and easy to make. The inspiration came from several recent farmers’ market trips to get fresh tomatoes, which I have previously described as a spiritual experience for me. I also live in Colorado, which means an abundance and variety of chile peppers. My partner was the first to suggest making salsa together, and he deserves credit for helping me get this recipe just right.
You will need:
3-4 fresh tomatoes (I used heirloom)
1/4 large yellow onion
2-4 chile peppers
For this batch, I used jalepeños and fresno chiles
If you want more mild salsa, you can de-seed your peppers later on or use fewer peppers
If you like your salsa extra spicy, I suggest serranos or habeneros, or using more peppers
1 poblano pepper
3-4 cloves garlic
1/4 c packed cilantro leaves
1 lime
1 tsp white sugar, plus more to taste
1 tsp salt, plus more to taste
You will also need:
A blender or food processor
A way to cook your vegetables
For this batch, I used a grill
You can also roast the ingredients in an oven
You can also roast the ingredients in a cast iron pan
Start by either grilling or roasting the tomatoes, onion, and all of your peppers. If there are still any leaves or vines attached to your tomatoes, remove them. If you are roasting in an oven, drizzle a bit of oil over the vegetables and add a sprinkle of salt. Set them on a baking sheet and roast at 400 degrees for 20-25 minutes. You may need to adjust the heat or time depending on your oven. If using a cast iron pan, add a little bit of oil with a high smoking point, like canola or grapeseed oil, and toss everything in on medium high heat until the skins are charred and blistered. That’s the goal no matter which method you are using. You’ll know this step is done when your veggies look like this:
Next, you’ll need to get the skin off of your peppers. That’s the reason you want the skin nice and blistered— it makes this part easier. Cut off the tops of the peppers, then peel the skins so you are left with is the velvety, roasted flesh underneath. If you want your salsa to be less spicy, cut them in half and use a spoon to scoop out the seeds. Otherwise, leave the peppers whole.
Now, put the peppers, tomatoes, onion, garlic, and cilantro in the blender or food processor. Pulse until blended. Add the salt, sugar, and the juice of the whole lime and lightly pulse again. Taste. You may need either a touch more salt or sugar.
When you are satisfied with the taste, pour your salsa into a container and cover. Chill in the fridge for at least 2 hours before serving.
Now you can binge on delicious, restaurant-style salsa from the comfort of your own home! Bonus tip: you can turn this recipe into a salsa verde by replacing the tomatoes with tomatillos. Just remove the leaves before you grill and keep every other step the same.
Let me know how this recipe went for you in the comments. Comment if you have any issues, too, and I’ll be glad to help!
I love the voice you write these recipes in. Super informative, helpful, and fun to read!