In my experience, homemade is best made. I make what I can from scratch – pasta sauces, soups, salad dressings and even sausage meat, bread and pasta if and when I had the time. If I could do subsistence farming and produce my own fruit, vegetable, meat and dairy then I would happily boast of making everything myself.
Of course, everyone knows that there are several reasons to make things from scratch:
1. You know EXACTLY what is in it. No squinting your eyes to read the ingredients list on that bottle of salad dressing. No Googling long terms that you vaguely remember from organic chemistry class.
2. You know where it comes from. Is your kitchen clean? Good! Did you wash all the pots and pans, mixing bowls, produce, hands, and everything else used in the creation of your soup? Excellent! Can you say the same thing about what you just bought?
3. You know how old it is. Store bought deli salad scares me and why shouldn’t it? It is essentially a mixture of highly perishable foods and spice packaged together for my ‘convenience’. BUT how long ago was it made? How long has it been sitting there and at what temperature?
These are all good reasons why one should make things homemade but more importantly it just tastes better. For that very important reason is why I always insist on making my own salsa. IT JUST TASTES SO MUCH BETTER than anything store bought. It’s fresh, it’s healthier and I get to cater it to my own taste which means going heavy on the garlic and cilantro and, of course, spice. If you feel the same way, this might be the recipe for you. If you don’t, that’s ok. Just modify it to your tastes. I guarantee once you try it, you’ll be a homemade addict just like me.
4 red ripe tomatoes
1 medium red onion
5-6 cloves garlic
1-2 cup cilantro (depending on taste preference)
1-2 tbsp fresh lime juice (depending on taste)
2 tbsp olive oil
1.5 tbsp Mexican chile powder
1/2 tsp smoked paprika
2 tsp ground cumin
1 tsp oregano
1 tbsp pickled jalapeño slices
sea salt and black pepper to taste
In a food processor or blender, combine tomatoes, onion, garlic, cilantro, olive oil, jalapeño and spices together and blend until you have reached your desired consistency. Season with lime juice and salt and pepper to taste. Transfer to a covered container and place in the refrigerator for a least an hour to allow all the flavors to marry together then serve.
***If you’re like me and prefer a chunkier salsa, you can always make this salsa by hand by roughly chopping up the tomatoes and cilantro, dicing the onions, mincing the garlic and jalapeños then mixing it all together with the spices, lime juice, olive oil, and salt and pepper.
Top your sunny side up eggs with a spoonful or two of fresh salsa. Serve with some tortillas or tortillas chips for a quick and delicious breakfast.