Simple Salsa?

Nole_Fan

Wife and I were given some fresh tomatoes, and I figured it would be nice to make some homemade salsa.

Any easy recipes out there?  Any favorites?

lousubcap

Here's one I use (I prefer roma T's):
Put some tomatoes (6-Roma) , garlic(1 bulb) , 1 onion. and 3 jalapenos (number and type, your call to control the heat) on direct at 400. Turn them frequently getting a blackened skin on everything.
Remove each piece when done, the onion taking the longest, about 30 minutes. Let them cool for about 30 minutes then remove any loose skins.
Put the tomatoes, the onion, the garlic and the peppers into the food processor with the juice of a lime, some cilantro, some salt, and a little cumin. 
Pulse it a few times and enjoy.  I find it takes on a better smoke flavor if left to cool in the fridge for a couple of hours. 

DMW

My wife makes this one, it's really good.
http://thepioneerwoman.com/cooking/restaurant-style-salsa/

poster

I enjoy an uncooked variety. Dice up the tomatoes, salt,pepper garlic, jalapenos, red onion, and green onion. Ratio isn't all that critical, you will find what you like, A splash of good vinegar helps add some acidity. If possible leave it in the fridge for at least a few hours or overnight and dive in. If your into cilantro or anything else often found in salsas add that too. Its extremely simple and customizable, but you can't beat it

Legume

With fresh, homegrown tomatoes I would do a fresh pico (like what @poster just suggested) or make a bruschetta.  IMO, a roasted or cooked salsa takes away from really good homegrown tomatoes (caveat, unless you have a crap-ton of them)

Nole_Fan

What is the purpose of cooking the items first?

lousubcap

Gives the salsa a subtle smoke flavor and gets the skin out of the game.  Make a batch one way and the other and see what you prefer. 

Nole_Fan

lousubcap said:

Gives the salsa a subtle smoke flavor and gets the skin out of the game.  Make a batch one way and the other and see what you prefer. 

Not a bad idea, I will do that!

Foghorn

At the store they refer to the smoky kind as "fire-roasted" salsa.

Dredger

+2 on the suggestion from @DMW. That makes a fantastic salsa, it's easy to make and disappears quickly. I prefer to omit the sugar, but that's a personal preference.

Legume

@DMW @Dredger that recipe looks good, but there's not one fresh tomato in it. 

DMW

@Legume - You are correct. I never make it, my wife does, and I didn't bother reading the recipe.

Dredger

You're right @Legume. Making Pico is another story and we use fresh tomatoes for that, but the flavor and consistancy of this salsa is just right for us. Talk about easy, we just throw the ingredients in the Vitamix, set it to medium low speed, turn it on and it's ready in 5 seconds.

calracefan

Google Chevy's Salsa Recipe, the Top Secret Recipe is great and you get to use the egg !