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
• 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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I'd highly recommend only using one onion in this recipe instead of two. Though the pineapple will lighten the coloring of the salsa, you can see how pink the blend is here - which is not an appetizing pigment for salsa...
If you already have your knife out for a rough chop, you might as well just fine-chop all of your ingredients and mix them in a large bowl.
Simply start by removing the seeds and pulp from the tomatoes when chopping those, adding to a bowl with minced garlic, salt and lime juice. Quickly mash these ingredients with a spoon and fold in all your additional ingredients after they have been diced or chopped fine (you can preserve some of the chopped tomatoes as chunks to fold in later).
Though there's slightly more work, you won't have to clean your blender. Also, you're salsa will have a pronounced homemade texture with the chunkier style, yet maintain a silky/sticky consistency from the tomatoes that were mashed/pressed (especially when roasted!).
Additionally, you can substitute the pineapple with some strawberries for a surprisingly complementary & sweet taste.
I also meant to include that two onions could easily overwhelm the flavors of your salsa!
CFMcG - If you rough chop all your ingredients, technically, that's called Pico de Gallo, a form of salsa. We wanted to represent a smooth salsa that didn't take as much time. Had we of used a red onion, the color would have been more intense, as well as using a tomato that was more in season.
The amount of salsa that the above recipe makes works just fine with two onions as long as they aren't the size of cantaloupes... you'll come out a winner.
Isn't ANY recipe a 'hack"?? Dear god, make it stop...
Oh no! I agree with CFMcG on a few points:
1) The picture of pink salsa is not very appetizing...you probably used too many onions.
2) If making a "blended" salsa using whole canned tomatoes is a better option than fresh tomatoes. Stewed tomates give this kind of salsa a rich flavor and eliminate the roblem of the pink color.
3) See my recipe below that also requires ZERO roasting! If making blended salsa uses canned tomatoes.
here on my blog
here on thekitchn
*pinks foods all over the world cry forever*
Where in the world did you get those bright red tomatoes this time of year? Agreed, I'd go with canned.
Sarah's the blogger here. I understand making a "comment" but - writing a whole other recipe to explain how it's 'done'? Not the right place.
I appreciated the recipes and techniques from the commenters! Thank you.
Agreed spiralcma, I'm not looking to supplant Sarah's content - just sharing a different perspective as Sarah has a simple and easy "salsa roja" here.
I didn't intend to offend anyone.