This salsa recipe is one of my staples. Salsa (with a gracious helping of good chips) is one of the most delightful treats, an essential part of any long hot summer in the South. As long as we have vine ripe juicy tomatoes, this summertime salsa is in my refrigerator. Don’t get complacent with the store-bought salsa, you can always make your own! The salsa recipe I am sharing with you cannot be easier.
Most of the salsa recipes I see call for more than a dozen different ingredients. This recipe only needs 7! It’s super easy and in the summer, you’ll probably have all of the ingredients on hand.
I always try to grow my own tomatoes and peppers, but if you don’t, I recommend going to the farmers market and getting a solid batch of fresh tomatoes, jalapeños, and peppers. You will simply roast the vegetables (oftentimes I will add a garlic bulb wrapped in foil to the sheet pan with the other ingredients) on a sheet pan and whiz them in the food processor until smooth. How in the world could it be any easier?
Having trouble peeling the skins off your vegetables? Well, here’s a little tip: place a bowl upside down over the roasted vegetables for 5 minutes while allowing them to cool. This will soften the veggies up a little bit, allowing the skins to separate from the flesh of the vegetables and make for easier peeling.
The roasting brings out more flavor than you can believe, and with just a little squeeze of lime and a dash or two or three of salt, you’ve got it!
Depending on how hot or spicy you like your salsa, you may want to add or take away jalapeño chiles. Make it your way!
Salsa is low on the calories, which is definitely a plus in my book. My family enjoys eating it with corn chips, and I personally adore it with zucchini, squash, and cucumbers. I can indulge as much as I like without any guilt. I also eat it over my steaks, chicken, and fish.
This salsa requires fresh vine ripe vegetables to get the full flavor I enjoy so much. As soon as my vegetables are ripe, I bring them in and make this perfect sweet and spicy salsa!
This recipe, along with my Basic Tomato Sauce Recipe and other amazing seasonal recipes, are in my book, Stacy Lyn’s Harvest Cookbook.
- 5 medium-sized tomatoes
- 2 jalapeño chiles
- 1 red bell pepper
- 1 lime juiced
- 1 tablespoon olive oil
- 1 tablespoon cilantro
- 1 teaspoon salt
- Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
- When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
- Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.