For my entire married life—4 years and counting—we’ve been eating Jack’s Garden Fresh Salsa. Purchased from Costco. It’s one of the main reasons this two person household has a membership. That and rolled oats. And then we moved to Connecticut. No Jack here.

We’ve been mourning the loss and trying other salsas ever since. Nothing comes close to that fresh flavor. So fresh it goes bad, which I alway appreciated oddly enough. After ounces of unpalatable salsa, I set out to make my own. I’ve been known for making a thing or two from scratch.

Although I’ve had a long standing fling with Jack, I think we’re officially over. I’m in love with homemade salsa. Head over heals. It’s a little late in the season for this obsession to begin, but fingers crossed, I have a couple weeks left. Did I mention—it’s ready in one minute flat. That’s about the same time it takes me to rip the finicky plastic covering off Jack’s salsa or to find my husband to open those sealed glued shut jars. Homemade salsa. It’s a win, win.

 

Homemade Salsa

Yield: 2 cups

Homemade Salsa

Ingredients

1/2 sweet onion
2 cloves garlic
2 small jalapeños, seeded
handful of cilantro
1 lime, juiced
6 ripe roma tomatoes, quartered
salt to taste
squirt of Sriracha

Instructions

  1. In a food processor or Vitamix, add onion, garlic, jalapeños, cilantro, and lime. Pulse to chop.
  2. Add in tomatoes and pulse to desired consistency. Add salt and Sriracha to taste.
  3. Serve or store in refrigerator.

Notes

• Check the heat of your jalapeños before adding both in.

• A squirt of Sriracha gives the salsa a pretty red color. Otherwise, the salsa will be a pale red.

• Add a touch of sugar or agave nectar if your tomatoes are too acidic.

http://www.thefauxmartha.com/2012/09/20/homemade-salsa/

PS—check out my post over at Mint today. It goes perfectly with salsa.
PPS—I’m madly working on the redesign of my site. Stay tuned for more details in the very near future! 

post-diver