An Authentic Recipe for Salsa My Grandma Would Approve
Have you noticed prices on store-made salsas keep climbing? I crave roasted salsa almost every day. Especially the salsa my grandma used to make. I put together my recipe for salsa in some quick easy steps that anyone can follow.
The secret to a great tasting salsa is the roasting. Roasting your ingredients before blending is the key. I can remember grandma would roast the chilis on her griddle or sometimes over an open flame.
You will be amazed at how thrifty and easy this recipe is. I know I am so glad I learned from grandma. As a teen, I never appreciated the lessons grandma taught. Now I do and I am pleased to share with you!
Follow this recipe for salsa you will want to make again and again!
A word about ingredients
Tomatoes:
I choose Roma tomatoes because of their price and availability. If you can afford another variety or have homegrown, use those by all means. If you were to “eyeball” the quantity of tomatoes, it’s equivalent to about 2 cups of diced tomatoes, so use your best judgement. What I would do is prepare what you have and add in a fresh tomato if the flavor is not to your liking. There is no reason not to throw in extra ingredients if it helps you reach the flavor you are looking for.
Garlic:
The general rule is I only use garlic in my salsa if it is a roasted recipe. If you decide to make fresh salsa or boiled salsa, I would omit the garlic altogether. I typically use a 3/4 ratio for my salsa. Some salsa makers use one clove per tomato. I am happy with 3 garlic cloves to 4 tomatoes, but again, taste it and decide for yourself.
Bonus tip for roasted garlic: You can roast extra garlic cloves and if you choose not to use them in the recipe, place them in a jar or glass container submerged in olive oil. It will keep in your fridge for up to two weeks to use in another recipe. Ooh! Garlic mashed potatoes! I’m going to have to work on a recipe for you!
Onion:
If you have a small to medium sized onion, I would use half the onion. If you have a large onion, go with a quarter of that onion. Again, it’s all to your liking. You can always roast as much as you want and use what you need. If you have any unused onion, use it in a sandwich or burger.
Chili:
I use serrano chilies, but I know others may choose jalapeño. If you decide to use a jalapeño, you can get away with using just one (just like the one serrano in this recipe).
IMPORTANT INFO: Wear food safe gloves when handling the chili. Or, put your hands in a plastic baggie before handling.
Bonus tip for heat level: Since It’s the seeds that give the chili it’s heat, when you cut away the stem part (after roasting), the more you cut off, the milder the taste. If you want it as mild as possible, cut the chili in half (across) omitting the stem, the seeds, and some of the chili part. Just imagine the closer to the stem, the hotter it gets.
Cilantro:
Depending on where you live, you may know this as coriander. It’s the same thing. Both cilantro and coriander come from the same source–the Coriandrum sativum plant. You definitely don’t want parsley or Italian parsley though. Those are a little coarser and will give a somewhat bitter taste to the salsa. I use about 8-10 stems, but again, add to your liking.
Tools you will need
Baking sheet or skillet:
I roast my ingredients (everything except the cilantro) on a foil lined baking sheet. You can also roast on the stove top in a skillet, preferably cast iron.
Blender or Food Processor:
Believe it or not, I don’t have a blender, but I do have a food processor, so I use that to blend my ingredients. My grandma made her salsa in a molcajete. I would recommend you chop your cilantro by hand before adding, if you use a molcajete.
That should be it. I think this information should get you started and on your way to making an authentic roasted salsa. I like to store my salsa in a repurposed jar and will keep fresh in the fridge for 5-7 days, if it makes it to the fridge!
Read our post here on how to repurpose glass jars.
Enjoy my family recipe for salsa!
Roasted Salsa
Notes
IMPORTANT INFO: Use food safe gloves or wrap your hand in a baggie before handling chilis.
It's the seeds that give the chili it's heat, so when you cut away the stem part (after roasting), the more you cut off, the milder the taste. If you want it as mild as possible, cut the chili in half (across) omitting the stem, the seeds, and some of the chili part. Just imagine the closer to the stem, the hotter it gets.
Cooking time varies depending on method for roasting. See recipe instructions.Ingredients
- 4 Roma Tomatoes
- 3 cloves of garlic
- 1/2 medium brown onion
- 1 serrano chili
- 8-10 cilantro stems/leaves
- 1/2 tablespoon sea salt
Instructions
- For oven roasting: Preheat oven to 375 degrees.
- Wash tomatoes and chili under cool tap water and set on your tray.
- Add cloves of garlic (no need to peel) to the tray.
- Add onion cut into either a half of quarter of the whole onion.
- Roast for about 10-12 minutes. Check and turn veggies.
- Roast for another 10-12 minutes. Check and turn veggies.
- Repeat this process until you have the roasted appearance you want.
- Take out of oven.
- For skillet roasting:
- Follow the same instructions above, except cut the checking and turning down to 1-2 minutes.
- After roasting process is complete, cut the stem off the chili (the closer to the stem, the hotter it will be).
- Add ingredients to your blender or processor, with salt and cilantro.
- Blend until smooth. Taste test.
- Add more salt, fresh tomatoes, or cilantro if needed and continue blending until desired results are achieved.
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