20-Minute Easy Homemade Salsa
EQUIPMENT
- Blender
INGREDIENTS
- 5 roma tomatoes, halved
- 5 tomatillos, halved
- 1 medium onion, quartered
- 2 jalapenos, halved; seeds removed if desired
- 1 poblano, halved and seeds removed
- 5 garlic cloves, unpeeled
- 1 bunch cilantro
- 1 teaspoon coarse salt, or more to taste
- 2 tablespoons avocado oil or other neutral oil
INSTRUCTIONS
- In a large skillet, heat the oil and add everything except the cilantro. Sauté until softened and charred, about 8-10 minutes. Tip: char the onions separately, as they take a little longer than the rest of the vegetables.
- Remove the garlic and allow it to cool slightly before squeezing the flesh out of the skin.
- Add the remaining ingredients to a blender along with the garlic and cilantro. Season to taste with salt and blend until you reach your desired consistency.
MY NOTES
FAQ
Can I adjust the spiciness of this homemade salsa?
Certainly! You have control over the salsa’s spiciness. By adjusting the amount of jalapeno seeds you include, you can make it milder or spicier. Removing the seeds yields a milder flavor, while keeping them in adds more heat. Tailor the spiciness to your taste preferences for a salsa that’s just right for you.
What can I substitute for tomatillos if I can’t find them?
If you can’t find tomatillos to make this homemade salsa, you can use green tomatoes as a substitute. While the flavor might be slightly different, green tomatoes can provide a similar tangy taste that tomatillos contribute to the salsa.
Is it necessary to leave the garlic skins on while cooking?
Yes, leaving the garlic skins on while sautéing adds a subtle smoky flavor to the salsa. After cooking, you’ll remove the softened garlic from the skins before blending, so don’t worry about the skins affecting the final texture.
How long does this salsa keep in the refrigerator?
This salsa can typically be stored in an airtight container in the refrigerator for up to 5-7 days. However, its freshness and flavor are best within the first few days.
