Fresh Salsa

Everyone has a favorite salsa recipe. This is ours. Straight from Mexico. When Brent and I were first married almost 11 years ago, we lived in the basement of a family from Mexico. It was always a special treat when Josephina made salsa for us. This is her recipe. I watched her many times to get it just right.

I was able to scrounge most of the ingredients from my garden, but it is time to replant cilantro.

Authentic Mexican Salsa

6-8 ripe roma tomatoes (or 1-2 cans)
1/2-1 yellow onion
pinch of garlic
1/2 jalepeno
1 large handful fresh cilantro
1 t cumin
1 t coriander
1 t sea salt
Juice from fresh squeezed lemon or lime

Blacken tomatoes and onion in a cast iron skillet*. Do this by adding no oil and allowing them to cook rather quickly with a slight blackening on the skin. Put all ingredients in a blender or food processor, excluding the tomatoes. Process for a minute or two. Then add tomatoes and blend a few seconds. Enjoy!

Try serving your salsa as salad dressing or as fresh veggie dip. My favorite! Brent and Callista still opt for the fresh tortilla chips though.

*Remember cooking in cast iron, especially tomatoes is an excellent source of iron!