This medium homemade salsa is excellent on a taco salad, on top of pressure cooked pinto beans, or wrapped in a cassava flour tortilla. Delicious!
Ingredients for Medium Homemade Salsa
- 12 garlic cloves, unpeeled
- 2 large yellow onions
- 4 jalapeno peppers
- 24 oz. Italian tomato puree
- 1 tsp. sea salt
- 1 1/2 tsp. peppers
- 1/4 tsp. ground cloves
- 1 tsp garlic powder
- 2 tbsp. olive oil
- Juice of 2 limes
- 1 bunch cilantro
Instructions for Medium Homemade Salsa
- On an ungreased heavy skillet set over medium heat, roast the garlic cloves, turning occasionally, until soft, about 15 minutes. Cool and peel.
- While the garlic is roasting slice the onions into 1/4 inch slices. Lay onto a foil lined baking sheet. Rinse the jalapeno peppers and place on the foil also. Roast in a 425 degree oven for 10 minutes. Then flip the peppers over and roast on the other side.
- Place the peppers in a bowl and cover with plastic wrap. Let sit for 5 minutes. After the time, the peppers will be easy to peel and seed.
- Combine all of the roasted vegetables, tomato puree, pepper, cloves, salt, garlic powder, lime juice and rinsed cilantro in a blender of food processor. Process until medium smooth.
- Finally add the olive oil to a 12 inch skillet and heat over medium-high. Add the sauce all at once and stir for several minutes as the sauce sears and darkens. Then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes.
My family really enjoyed this medium homemade salsa, although my kids called it “Sissy Salsa” because it wasn’t as hot as they like it. It was hot enough for me and my husband! If you want it hotter, add more jalapenos.