- 1 1/4 lbs ripe Roma tomatoes (about 5 – 6)
- 1 (14.5 oz) can petite diced tomatoes
- 2 green onions, ends trimmed, chopped into thirds
- 1/3 cup chopped red onion (about 1/4 of a medium)
- 1 jalapeno pepper, seeded and roughly chopped [mine had almost no heat so I used the seeds and membrane]
- 1/3 cup fresh cilantro (about a handful)
- 1 large clove garlic, roughly chopped
- 2 Tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/2 tsp granulated sugar
- Salt and pepper to taste
I added a total of about 1 1/2 tsp of sea salt, put the seeds and membrane of my pepper back in, and added more cilantro, then whizzed it again.
Stars: 3* (see notes below)
RP Servings: This make a LOT of salsa! How many servings depends on how you’re using it.
So this was really really good when I first made it and adjusted the seasoning, as described. I’d have given it 5* if I’d written it up right then. But after an hour or so, my husband tried it, and said 3 stars. I thought he was crazy, and had some more to “prove” it to him… Except that he was right. (Isn’t that annoying?!)
I think it’s the chili powder and cumin, which I had some questions about when I first read the recipe. Before they had a chance to really bloom into the salsa, they were pretty subtle. After an hour, there is a bit of a strange note at the back end of the bite – not quite smokey, not quite muddy, but something in there. My husband also said he’d like it a bit sweeter.
My suggestion, and what I’ll do next time, is omit the cumin and chili powder altogether. Use 1 1/2 tsp of salt or (better) Janes Crazy Mixed Up Salt. Add at least 1 tsp, maybe more, of sugar — with the caveat that if you’re using fresh farmer’s market or home grown summer tomatoes, and not store bought January tomatoes, you may not need any sweetener at all to cut the acidity.