Tomato Salsa
portions
Ingredients
- 6 pcs Large Roma tomatoes
- 2 pcs Onions
- 3 pcs Garlic cloves
- 2 pcs Chilli peppers
- 0.5 cups Fresh cilantro
- 1 tsp Salt
- 1 tbsp Vegetable oil
- 0.5 tsp Cumin
- 1 pcs Lemon/lime juice
Method
- If using canned tomatoes, skip to step 3. If you have fresh tomatoes, add 1/2 an inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.
- While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.
- Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.
- Heat 1 tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.
- Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
- Season with salt and ground pepper to taste. Add cumin if desired.
- Simmer on medium-low for about 15 minutes, or until salsa has reduced and thickened. You may need to increase cook time if tomatoes are very juicy.
- You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.
- Serve with tortilla chips, enchiladas, tacos, scrambled eggs, quesadillas, etc.