We may earn money or products from the companies mentioned in this post.
Earlier this week, I (finally) perfected my homemade salsa recipe. This time, I went back to basics and omitted all the extra ingredients other than the necessities. It was delicious! Sometimes simple really is best. I also think that the serving temperature and the order in which the salsa is made are both very important! Making the salsa in a particular order allows the tomatoes to soak up all the flavors of the other ingredients. Serving the salsa near room temperature makes it much more flavorful. I usually eat the salsa straight out of the fridge, but this time I waited patiently for it to warm up a bit, and the result was so worth the wait!
4 large Roma tomatoes
1 medium sweet onion
1 handful of cilantro
juice of 1/2 a lime
salt (to taste)
Dice tomatoes. Place in large bowl. Sprinkle with a little salt, and stir to combine. Now add the garlic powder- just enough to cover the tomatoes in a fine layer. Stir to combine, and let sit while you dice the onion. Add the diced onion to the bowl, and sprinkle with a little more salt. Stir to combine. Roughly chop one handful of fresh cilantro. You can add more or less cilantro depending on how much you like it, but I found that a fistful was the perfect amount. Add the cilantro to the bowl. Squeeze lime juice over salsa. Stir to combine once more. Cover and place in the refrigerator for at least a half an hour to allow all the flavors to blend. When ready to serve, allow to sit at room temperature for at least 20 minutes. Serve with my homemade tortilla chips – They are so much better than store-bought varieties (if you ask me, of course).