Salsa Classic Homemade

Salsa Classic Homemade

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Cinco de Mayo is a holiday that commemorates the Mexican army's victory over the French at the Battle of Puebla on May 5, 1862. While it is not Mexican Independence Day, which is celebrated on September 16, Cinco de Mayo has become a significant day for Mexican Americans and others to celebrate Mexican heritage and culture. The holiday is celebrated with parades, music, traditional foods, and dancing. It is an opportunity to recognize and appreciate the contributions of Mexican Americans to the United States.

Salsa has become a widely popular condiment that is enjoyed in many different cuisines around the world. It originated in Mexico and has a rich history that dates back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using ingredients such as tomatoes, chilies, and squash seeds. Salsa was introduced to the old world when Conquistadors returned home to Spain after discovering Mexico in 1519. Today, salsa comes in many variations with different ingredients and levels of spiciness. Some of the common ingredients used in salsa include tomatoes, onions, garlic, cilantro, lime juice, and various types of chili peppers. One of the best things about salsa is that it is easy to make at home and can be customized to suit your taste preferences. 

My Homemade Salsa prepared with the freshest beefsteak and/or Roma tomatoes sourced from local farms in New Jersey is the very best you can get. Florida Ruskin tomatoes are an excellent choice as well. Whether you're dipping chips or using it as a topping for your favorite dishes, this simple salsa recipe is sure to be a hit. Try it today and taste the difference that fresh, locally sourced tomatoes can make!

Classic Homemade Salsa

PREPARATION 1 hour – makes 8 servings

EQUIPMENT: Cutlery Prep Set, 8-Qt. with Pasta/Steamer,

  • 1-pound Jersey Beefsteak or Roma tomatoes, peeled, seeded, chopped 
  • 1 Spanish onion, minced fine
  • 1 tablespoon lime juice, fresh squeezed
  • 2 tablespoons fresh cilantro, chopped (chopped)
  • 1 jalapeno chili, seeded and minced 

To peel and seed the tomatoes. Using a Paring Knife, score each tomato with an X across the stem and place in the Steamer/Pasta Culinary Basket. Place it in the 8-Qt. Stockpot which you have prefilled halfway with filtered or purified water. Bring the water to a boil over medium heat 275ᵒF.

When the skin of the tomatoes begins to peel remove the Pasta/Steamer basket and place it in the sink. Cover the tomatoes with ice cubes. The melting ice will stop the cooking process.

Skin the tomatoes with a Paring knife, starting at the X pull the skin off. Cut tomatoes in half and scoop out the seeds with a teaspoon. Dice and place in a mixing bowl. Tomatoes that have been peeled and seeded can be used in a variety of tomato-based recipes.

In the mixing bowl, toss together the tomatoes, onion, lime juice, cilantro, and jalapeno. Let salsa stand for about 30 minutes. Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.