Do Your Own Salsa, Baby!

Making your own Salsa is very, very easy. Here is the recipe for a red salsa. If you get not so ripe tomatoes and like coriander you will get a green Salsa, like I did. I marked my alteration to the original recipe in brackets.

Recipe from Mark's Daily Apple:

Ingredients:
2 large, red ripe tomatoes, peeled and seeded
1 garlic clove, peeled and minced
1 anaheim green chili, seeded and cut into thirds (I took Peperoncinis, small red chilis)
3 green onions, skinned and coarsely chopped
4 oz can of chopped green chilies (I took Peperoncinis, small red chilis)
1 to 3 whole jalapenos, seeded (this gives the salsa heat, so you’ll want to adjust the number of jalapenos to your own taste!) (I had to take pickled Jalepeños, because we can't buy fresh ones here)
1/4 cup fresh cilantro, chopped
1 tsp olive oil
2 tbsp lime juice
Salt and pepper to taste

Method:

To peel the tomatoes, char lightly under a broiler until peel blisters. Remove from heat and remove the peel, pull out the core, cut tomatoes in half vertically and remove seeds. (You can also boil them 1-2min and then peel them) In a food processor, coarsely chop the garlic, cilantro, green onions and jalapeños. Add all remaining ingredients and process with brief pulses until you reach the desired texture (some like a chunky salsa, others like more of a smooth sauce – make your decision based on what you intend to use the salsa for) Then add salt and pepper to taste and adjust any other ingredients to meet desired taste. Pour into a serving bowl and store in the refrigerator for one hour to chill and allow flavors to mingle.

Yields: 4 servings