How To Make Quick & Easy Salsa

Kitchen Home Hacks

One of the great things about salsa is that there's a flavor for almost everyone. Some like it hot, some like it mild, but we like it with a little heat and a little sweet. The best part is, it comes together without hardly any knife skills in just under 5 minutes. How simple is that?Salsa is a very personal thing and usually we'll take a few minutes and roast off our ingredients (everything except the cilantro and spices) to give it a little more depth and color, but today we went with something basic that everyone will feel comfortable accomplishing.

The salsa will be more intense depending on the type of tomato and amount of peppers added. We like this mix because the sweet of the pineapple balances the heat of the pepper making it suitable for all sorts of tastes, which is great for a party type situation. It will keep in your fridge for up to a week (and sometimes more!)!

What You Need

Ingredients:
• 1 bunch Cilantro
• 2 Onions (red or white)
• 2 Jalapenos
• 4-6 cloves Garlic
• 3-12 Tomatoes (medium varieties vs. smaller Romas)
• 4 tablespoons Lime Juice or juice of 1-2 whole limes (fresh if possible)
• 1 teaspoon Salt
• 1/2 can or large handful of diced Pineapple

Instructions

  • Rough Chop: Cut all ingredients so they'll fit in the blender or food processor. If using canned pineapple, add juice from can to the blender first to loosen up the ingredients. Don't worry about seeding the peppers or stemming the cilantro. Add it to the blender.

  • Blend: Pulse till scoopable consistency, too watery and it will slide right off a chip. We prefer one that is silky yet has some sticking power (though you might like it differently).

  • Season To Taste: Depending on the vegetables used, your mix might require a little more lime, salt or even pineapple, which cuts the heat for more tender mouths, making this a perfect salsa for a group of all sorts!
  • Total Cost: Depending on the price of tomatoes in your area, this salsa can be made for right around $5.


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    (Images: http://www.thekitchn.com/thekitchn/author/sarahrae)

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