"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Homemade Fresh Salsa Recipe

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This recipe for Homemade Fresh Salsa, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammie Olson
Added: Friday, July 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 15 oz. cans of stewed tomatoes (Red Gold brand or Organic)
1 medium yellow onion (use Vidalia or Walla-Walla when season permits)
6 cloves of garlic
2 jalapeños
Olive oil
1 lemon or 1 lime
1 bunch of cilantro washed and dried

Directions:
Directions:
Preheat broiler. Peel and chunk the onion. Crack and peel the garlic and cut off the root end (leave the cloves whole). Cut stem off the jalapeño and slice length wise into quarters. If you like more heat, leave the ribs and seeds, if you like it mild, remove them.

Place the onions, garlic and jalapeños in an oven safe pan (cast iron is best). Season vegetables with salt and drizzle with olive oil. Toss with fingers until evenly coated and place under the broiler for 5 minutes to start. They are ready if the onions are beginning to get clear and the garlic is browning. Be careful not to burn the garlic!

Remove the vegetables from the pan and drain for a couple of minutes on a paper towel. Place them in a food processor with the cilantro and chop everything well. Let everything cool down for about 5 minutes in the fridge. Add the stewed tomatoes and pulse until it’s as chunky or thin as you prefer. Add the juice of the lemon or lime and stir.

Personal Notes:
Personal Notes:
Best when it is made at least an hour or two ahead of time.

 

 

 

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