A Simple Salsa
Earlier this month I made several salsas in honor of cinco de mayo. I mentioned my own salsa recipe and my intention to post it here for you. Summer is coming before you know it and this is a nice little recipe to have in your back pocket when you need to take something to the party. Honestly, this is very much my go-to snack on a regular basis. It’s a rare day that I can’t find this salsa in my fridge. It’s very easy to prepare and you get to decide how hot you want it to be.
For cinco de mayo I grilled the onions and roasted the peppers. As a general rule I usually boil the peppers before using them, but I like the roasted flavor very much, I will utilize that technique more often. Also, I usually make one can batches and mix them together in the pan to cook- most blenders wont hold the volume of two cans of tomatoes and still mix nicely.
2 large cans of whole tomatoes, drained (yes, canned. they are more consistent in flavor)
1 yellow onion
several sprigs of cilantro
jalapeno or serrano peppers to taste (boiled or roasted)
1 tablespoon olive oil
1/8 tsp garlic powder
salt and black pepper to taste
Place the tomatoes, onion, peppers, cilantro salt and black pepper into the blender.
Heat olive oil in a pan until almost smoking. Add salsa to scald. Reduce heat and simmer for 10 minutes.
Salsa will keep as is in the fridge for about a week.