Homemade Salsa that surprisingly doesn't use Cumin, Cilantro or Bell Peppers. Roasted & Ground for Smooth Restaurant style Salsa. Small diced or chopped Chunky for Jar Style Salsa. Make it as Mild, Medium, or Hot as you want. All within a thickened Zesty Tomato Salsa Sauce to bring it all together and make it perfect for dipping Tortilla Chips. Try it with Nachos, Burritos, Tacos, in Taco Rice or other Taco Tuesday Meals or Snacks.
Servings: 1 Jar
Equipment
- 1 Skillet
- 1 Small Bowl
- 1 Digital Scale
Ingredients
- 1 lb Tomatoes - diced and rinsed to discard seeds
- 8 g Pickled Jalapeño - Finely chopped for Mild Heat, 10-13g or more for Medium - Spicy Heat
- 1 White Onion - about 100g, small diced
Sauce
- 1 C Water
- 1/2 C Tomato Paste - good quality, double or triple concentrate
- 1 Tbl White Vinegar
- 2 tsp Lemon Juice & White Sugar - each, can omit or substitute sugar
- 1 tsp Sea Salt, Parsley, Dried Minced Onion & Garlic - each
- 1/2 tsp Garlic Powder
Instructions
- Combine the Salsa sauce in a small bowl and set aside until needed.
- Prepare the Vegetables and add to the Skillet over max heat. Cook until the Onions are translucent, and add the bowl of Sauce.
- Bring to a boil, reduce the heat to medium and simmer for about 5 minutes. Shut the heat off but leave the Salsa on the burner until cooled.
- Serve and place any leftovers into a glass jar to refrigerate.
Notes
Add in additional ingredients to get the desired effect. Hot Paprika, Ancho, Chipotle or Chili Powder for a play on Peppers & Heat. Cumin for some depth, exchange the Parsley with Cilantro or include Cilantro. Include diced Bell Peppers. Whatever you do to make this your own, this recipe is a solid base to work from.