Quick And Easy Salsa

Fresh, tasty and incredibly easy to make, this salsa recipe will quickly become a favorite.

For real though, when killer salsa is this easy to make, there’s nearly no excuse to buy the premade kind. Well, maybe if you’re in Texas or the Southwest and have access to some pretty amazeballs jars of salsa. But for the most part as a general rule, jarred salsa is NOT COOL, BRO.

So here’s how easy this recipe is: roughly chop ingredients (and I pretty much mean, cut in half and that’ll do), put on tray, roast, toss in blender, blitz. Ridiculous.

The “blackening” of the vegetables is optional, but does help to give a fire roasted flavor and appearance. It’s quick and easy to do in the broiler. You can use this fresh salsa on everything. Tacos, dipping with tortilla chips, as a fresh condiment with steak… it’s pretty versatile. Try putting some on scrambled eggs for breakfast, wrapping in a tortilla and voila – breakfast burrito!

Quick & Easy Salsa

This recipe is simple to double – make some for now and store any extra in a jar in the fridge. It’ll keep for at least a week.

Author: Jess Pryles

Ingredients

3 large ripe tomatoes
5 jalapenos
1 large onion
1 head of garlic
1 bunch cilantro
1 lime
olive oil
salt & pepper

Instructions

Preheat oven to 350f
Optional step: for extra char, blister the jalapenos, tomatoes and onions over a gas flame by using a fork to hold them directly in the fire, rotating as the skin turns black.
Chop jalapenos and tomatoes in half, chop onions in quarters. Cut the top off the garlic leaving the roots intact and the cloves exposed.
Place on a tray lined with baking paper, drizzle with olive oil and sprinkle with salt
roast in oven for 20-25 minutes
Once the veg are cool, place in a blender. You can scrape out the jalapeno seeds at this point if you prefer a milder salsa. Squeeze out the now softened garlic cloves into the blender and discard the skin.
Blitz until well mixed
Add roughly chopped cilantro, blitz again.
Stir through lime juice and add salt and pepper to taste

Print Recipe

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

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