I’m no expert, last year was the first time I tried to make homemade salsa, thanks to this sub. This year I added tomatillos and peppers to the garden to step it up.
My recipe changes every batch, depending on what I have on hand. I fill the sheet pan with whatever I have on hand. Broil em, peel em, chop em up by hand (because digging out a blender I haven’t used since I made margaritas a decade ago just seems like too much work, and I like it chunky). I’m not growing garlic or onions yet, so I add jarred. 🤦🏼♀️ I don’t want to bite into a big onion chunk anyway. Add bouillon, salt, herbs, and lemon juice (again, from a bottle because I’m lazy). Let it sit in the fridge overnight then taste and adjust as needed.
Hopefully my chaoticness will help encourage someone to just do it!
Specifics for this batch:
4 Cherokee purples
4 red deuce
6 or 8 little sauce tomatoes that were supposed to be golden jubilee 🤷🏼♀️
6 tomatillos
3 jalapeños (pickled is fine! I added more to adjust the heat)
Fresh basil (Thai and Genovese, because why not, I usually just add a sprinkle of dried oregano)
(Jar) garlic and onion
Chicken bouillon
Salt
Lemon juice
Sprinkle of citric acid (it’s a big batch, needs to be acidic to keep, from what I’ve read?)
TL;DR just do it, no two batches have to be the same, salsa is delicious.
by ShadowBitch42