Salsa Recipe
Make Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Salsa
Optional roasted version
Method
Fresh Salsa
- 1
Prepare tomatoes
If using firm slicing tomatoes, core and finely dice them to yield about 4 cups. If tomatoes are very juicy, drain for 5–10 minutes in a fine sieve to avoid a watery salsa.
- 2
- 3
Combine
In a medium mixing bowl, add the diced tomatoes, red onion, jalapeño, and cilantro.
- 4
- 5
Rest and serve
Let the salsa sit at room temperature for 15–30 minutes to allow flavors to meld. Serve with tortilla chips, tacos, or as desired. Store refrigerated in an airtight container for up to 3 days.
Optional roasted version
- 6
Roast tomatoes and garlic
Preheat oven broiler or 450°F (230°C). Halve the roma tomatoes, place cut-side up on a rimmed baking sheet, brush lightly with the listed olive oil, and scatter the whole garlic cloves. Roast or broil 8–12 minutes until tomatoes are blistered and slightly charred and garlic is soft. Remove and cool slightly.
- 7
Peel and chop (if desired)
If preferred, slip skins off the roasted tomatoes once cool enough to handle. Roughly chop roasted tomatoes and squeeze roasted garlic out of skins into the mixture.
- 8