I’ve made salsa in the past with my mom and it always came out disasterous — and my mom was an excellent cook. So, I was a little nervous making this, but other than putting waaayyyyyy too much cilantro in the first batch, it came OK this time.
Despite using two jalapeno peppers, it didn’t come as hot as we like, so I would up the amount of jalapenos to four or five if you like really hot salsa.We also used a blender and a mini chopper for some of this because our food processor is on the fritz. Next time I think we will hand chop all the tomatoes.
7 large tomatoes
4 cloves garlic
1 red onion
1 red bell pepper
2 jalapeno peppers
fresh ground black pepper
Using the mini-chopper, chop up the onion, bell pepper and garlic and place in a large bowl. Hand chop the jalapeno peppers and add to the bowl.
Take all but two of the tomatoes, slice them into quarters and put them in the blender. We used the grate setting just to get them chopped up, while also getting a good amount of liquid. Add to the bowl with the other veggies.
Take the remaining two tomatoes and cut them into chunks and add it to the bowl.
If you like chunkier salsa use less tomatoes in the blender and hand chop more of them, If you like it a little more watery, use more tomatoes in the blender. I like it in the middle, so that’s why we used the ratio we did.
Add some sugar, fresh ground pepper, salt and mix.
Now time for the cilantro, here is where I messed up the first time. I didn’t realize how strong fresh cilantro was, since I tend to use the dried stuff. How, strong is it? It’s really, really strong, so chop it up and add just a little at a time and taste it as you go.
Once you have your taste of the cilantro set, you can either chill for a few hours or serve as is. The longer you let it sit, the more the tastes will soak in. To serve, scoop out using a slotted spoon (to get rid of some of the liquid for a chunkier tomato base).