Homemade authentic salsa is simple to make and the flavor is easy to control. Use homemade salsa in Mexican recipes or as a dip for taco chips. It does not take much work to make salsa, and homemade products are better for the family. They will ask for this snack over and over again. Store it in the refrigerator for approximately one week, if it lasts that long, and whip up another batch when the family is ready for more. After tasting this homemade salsa, commercially prepared salsa just won’t be the same.
History of Salsa
Literally translated, salsa means “sauce,” and this particular sauce has a history as far back as the Aztec civilization. They used wild tomatoes and, in Central America, tomatillos. Chiles were also included in ancient recipes along with seeds from various squash varieties. The modern-day salsa came into being in the 1940s and was produced by Pace Foods in Texas. It was made with the traditional tomatoes, chile peppers and onions.
Authentic salsa is not made in a blender, although it is possible to create it with this kitchen device. Traditionally, the ingredients for salsa are pounded in a mortar with a pestle. Since many home cooks may not own a mortar and pestle, a simple kitchen fork can be used to make salsa.
Garlic and lime juice are common ingredients in some homemade salsas, but it is not necessary to add these ingredients. The chiles constitute most of the flavor and hide the taste of milder ingredients. Homemade salsa should have a fresh-tasting flavor, and this homemade authentic salsa certainly does.
Homemade Salsa
Makes about 2 cups
Ingredients:
- 3 large ripe tomatoes
- 1/2 cup yellow or white onion, chopped
- 1/2 cup finely chopped fresh cilantro
- 1 to 5 serrano chiles
- 1/2 teaspoon coarse salt
Directions:
- On a gas range, flip over one burner grate so that the concave surface faces up. Set the burner to a medium-high flame. Place tomatoes over burner grate, arranging them so that tomatoes make contact with the flame. Grill tomatoes, turning them occasionally with long tongs, until the skins are evenly charred and blackened all over. Remove tomatoes from the flame and transfer each tomato to a cloth towel. Wrap towel tightly around the roasted tomato. Let the tomatoes steam in the towels for 2 to 3 minutes. This warm environment will cause the tomatoes to "sweat," loosening their charred skins.
- Unwrap the tomatoes and peel off the charred skins. Do not wash the tomatoes under running water to remove the skins.
- Cut tomatoes into small pieces and place them on a plate or transfer them to a small mixing bowl. Mash tomatoes with a fork to achieve a soft consistency.
- Place mashed tomatoes in a medium mixing bowl and combine with chopped onion and cilantro.
- Wearing rubber gloves, remove seeds and finely chop chiles. For a mild salsa, add one to two chiles to tomato mixture. For a medium-spiced salsa, use two to three chiles. If you prefer a hot salsa, add three to five chiles.
- Add salt to tomato mixture and stir well to combine.
Deborah Harding - Deborah Harding has developed recipes, worked with herbs and written home school curriculum for over 20 years.
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