Sometimes you just crave a good, light salsa with just enough spice to not overpower the flavor, and vice versa. If you opt for store-bought salsa, typically the more heat, the less chance of finding a nice, complex flavor. On the other side of the spectrum, sometimes “mild” ends up meaning overly sweet. This homemade salsa strikes the perfect balance! It’s tangy with just the right amount of spice. We can’t get enough of it.
- 7 large Roma tomatoes
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 3 seeded and stemmed jalepeno peppers
- 3/4 cup fresh cilantro
- 1 1/2 teaspoons salt
- fresh ground pepper to taste
- 1/2 teaspoon ground cumin
- 2 dried ancho peppers, seeded and stemmed
- juice of one lime
1. First, use a large skillet and place the seeded and stemmed ancho peppers in. Cook over medium heat for a few minutes until they just start smoking.
2. Transfer from skillet to blender, add cumin and blend until turned into a fine powder. Remove the mixture from the blender and transfer to a small bowl. Save the skillet.
3. Core and halve the tomatoes, then set them cute side up to the skillet. Simmer for a few minutes or until the tomatoes start to soften. Quickly peel the skin from the tomatoes. Transfer the tomatoes into the blender with the hot peppers and cilantro and blend.
4. Back at the skillet, sautÈthe onions and garlic for only ten seconds. Add the blended tomato mixture to the skillet and stir. Season with salt, ground black pepper, and the cumin and pepper mixture.
5. Simmer on medium-low heat for about 15 minutes or until salsa sufficiently reduces
6. Add lime juice to temper the spiciness if desired.
Recipe adapted fromThe Saturday Evening Post.SKM: below-content placeholder