Authentic, homemade salsa that everyone will want the recipe for.
What is it about chips and salsa that make’s you loose all will power? It’s like you’re not even hungry, but the second they put that bowl down you just can’t help yourself.
I hesitate to title things “the best,” but considering this isn’t my recipe, I feel that my opinion is unbiased. This is the best homemade salsa, fact. My friend Nick was nice enough to share it with us, in honor of Cinco De Mayo coming up. It’s a recipe from an authentic Mexican restaurant, so you know it’s the real deal. THANKS NICK! The first time I tried it was when he brought it to snack on after church service while we helped clean up. I wasn’t very helpful that day, and I’ve been coveting the recipe ever since.
Cinco De Mayo falls on a Friday this year, and if you’re anything like me you look forward to days that margaritas are encouraged. Take advantage of it and invite your friends over for a couple drinks, then wow them with this homemade salsa and roasted tomatillo chorizo queso. But plan ahead because you’re going to want to start on Thursday.
Chiffonade one bunch of cilantro, stems and all, and let it sit in a bowl with the juice of two limes overnight. The next day you can start by dicing up your onions and poblano peppers. I’ll be the first to admit that I can brush up on my knife work a bit, but try to make sure when you are cutting that your pieces are all roughly the same size. That way no one is enjoying your homemade salsa when they suddenly bite into a huge chunk of raw onion. That’s no bueno. After adding the rest of your ingredients, quarter your last two limes. Throw them into the salsa and let it sit for at least 4 hours. (Good things take time, my friends.)
This recipe makes a tremendous amount, so feel free to cut it in half if you’d like. That or you can make the large batch and take some jars to friends, family, and coworkers, which is what I did! Because who doesn’t love homemade salsa dropped of at their door. That’s right, no one.
- 1 bunch of cilantro
- 5 limes
- 2 28 oz cans crushed tomato
- 2 medium red onions diced
- 4 medium poblano peppers diced (can add or substitute jalapeño for heat)
- 3 tbsp minced garlic
- 1 5 oz can tomato paste
- 2-3 oz cumin powder to taste
- salt to taste
- Chiffanade the cilantro, stems and all. Put it in a Tupperware. Cut up 3 of the limes and squeeze the juice into the Tupperware with the cilantro. Cover loosely with plastic and put in the fridge overnight.
- Put crushed tomato in a large mixing bowl, add red onion, poblanos, garlic, and cilantro/ lime juice mix and blend together with a whisk.
- Cut remaining 2 limes into quarters and mix entire quarters into bowl.
- Add tomato paste to 1 cup of warm water and whisk together for 30 to 45 seconds. Mix into salsa.
- Add salt and 4 ounces of cumin (or to taste). Whisk.
- Let sit in fridge for at least 4 hours. Fish out lime quarters. Serve.