Ingredients for Elizabeth's Salsa
- 2 lbs ripe tomatoes
- 2 large jalapeño peppers
- 2 tablespoons olive oil
- Onion
- 1 large clove garlic (or 1/2 if small)
- Fresh Cilantro Leaves
- Vinegar
- Liquid Smoke
- 1/4 teaspoon salt
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How to Make Elizabeth's Salsa
- Preheat your grill to medium-high heat.
- Wash and dry 2 lbs ripe tomatoes and 2 large jalapeño peppers. Drizzle generously with 2 tablespoons olive oil and toss gently to coat.
- Grill the tomatoes and jalapeños, turning once, until blackened in spots (about 8-10 minutes per side).
- Remove from grill and let cool completely. Once cool, peel off the blackened skin and remove stems from tomatoes.
- Roughly chop the tomatoes.
- Remove the stem from the jalapeño pepper. For mild salsa, remove seeds and membranes; for medium, keep half the seeds; for spicy, use the whole pepper.
- Combine the chopped tomatoes, jalapeño pepper, 1 large clove garlic (or 1/2 if small), 1/2 cup chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt in a food processor.
- Process until you reach your desired consistency (pulse for chunky, blend for smooth).
- Taste and adjust seasonings as needed (add more lime juice, salt, or spices to preference).
- Transfer to a bowl, stir well, and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. For canning, follow proper food preservation guidelines for salsa.
- **Optional Variations:** Roast 1 medium bell pepper alongside the tomatoes and jalapeños. Once cool, peel and seed it, then pulse it with the tomatoes in the food processor. Add 1 cup cooked corn kernels and/or 1 (15-ounce) can black beans (rinsed and drained) for added texture and flavor. Use roasted garlic instead of fresh garlic for a deeper garlic flavor.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
29g
Fat
0g
Carbs
4g
