The base of a good salsa besides the chiles is, el tomate!
Homemade salsa is one of the easiest ways to pack some flavor and a little bit (or a lot!) of heat into your food.
This spring we partnered up with Daily Acts and Left Coast Wholesale to distribute over 200 garden kits which included Geopot Fabric Pots, organic soil, seeds and a variety of plant starts including medicinal herbs, tomatoes, tomatillos, and chiles.
It’s time for the tomato harvest and our community has some of their favorite homemade salsa recipes to share with us:
TOMATO SALSA IN A MOLCAJETE:
- 8 Tomatoes, Roasted
- 1 Garlic Clove, Roasted
- 1/4 onion, Roasted
- 4-6 Serrano Chiles, Roasted (depending on the spice you like)
- Roast the tomatoes, garlic, onion and chilies on a dry sauté pan or comal (a griddle made from sandstone) on medium high heat until charred.
- In the molcajete, grind the onion down until juices start to release, then grind the garlic, tomatoes, and chilies to the consistency you desire.
- Season with salt, If needed, give a few more grinds to combine all the ingredients. Serve the salsa right in the Molcajete and enjoy!
FELIPA’S SALSA RECIPE:
- 10 Tomatoes, Roasted until charred
- 2 Garlic Cloves, Roasted until charred
- 1/4 Onion, Roasted until charred
- 10 Serrano Chiles, Roasted until charred
- Place the roasted tomatoes, onion, garlic cloves, chili peppers in a blender with ¼-½ cup of water and pulse until all ingredients are finely chopped and mixed.
- Add salt to taste, garnish with cilantro and enjoy!