I remember the first time having fresh salsa at my friend’s house. They had a big family and their children ate a lot. I’ve been making this salsa for a long time with varying degrees of heat, now that my own children are eating it J have reduced some of the peppers or jalapeños and seeds upon their request. One of the first times making it on my own I couldn’t find jalapenos so I did a 1:1 substitute with scotch bonnet peppers I found in the local grocery store. I was crying with each bite, but it was so delicious.
3 – 4 jalapenos with our without seeds depending on desired heat
1 medium sized yellow onion diced
1 bunch cilantro leaves and stems, just remove the roots
4 cloves of garlic
1/4 tsp salt
1/2 tsp ground cumin
1 – 28 oz can diced tomatoes or 4 fresh tomatoes diced
This can be done by hand or in a blender. I usually make a big batch so I do a hybrid of both. I start with the peppers first so they have the best chances getting chopped the finest
- Start by dicing the jalapeños or peppers and keep or discard the seeds depending on how much heat you like.
- Add the onion and garlic and pulse until diced and remove to a container to refrigerate later.
- Roughly chop some of the cilantro before adding to the blender or choose how finely to dice it.
- Dice tomatoes or chop with a blender and add to the rest of the salsa.
- Stir together with a spoon or spatula and add the salt and ground cumin.
- Refrigerate for at least an hour for best flavour.
Honestly there’s barely any time to refrigerate the salsa before the rest of the family comes around requesting to “taste-test” it repeatedly to make sure it’s not too spicy.
I like to use scotch bonnet peppers when we have them, but add less and or don’t include seeds if you want.
Usually this is eaten with rice crackers, tortilla chips, black beans and rice, whatever you can imagine…
This latest batch was requested to pair with my whole wheat sour dough bread. It was brought to a picnic and there was no leftovers. Enjoy
