Finding perfect fresh salsa dips is not hard. There are so many salsa recipes out there to choose from, you just have to decide which one best fits your taste buds. You’ve got the classic salsa, southwestern salsa, hot, medium or mild salsa, chunky salsa, etc. However you eat it, salsa is so good for you. All those fresh vegetables, mixed together is such a way that you don’t even realize how many vegetables you are consuming! Of course, the tortilla chips or the burritos we usually pair them with aren’t the greatest, but hey, you’re getting your veggies so that’s great!
My husband absolutely hates vegetables. He just won’t eat them, plain and simple. I could grill up them up with tons of garlic, butter and oil and he still wouldn’t eat them. So, how do I sneak in a few servings of the good stuff? You guessed it, salsa. I’m going to share his favorite salsa recipe and if he’ll eat and like it, trust me, everyone in your family will love it to!
2 large tomatoes (anywhere from 1 to 2 pounds)
1 medium white onion
3 jalapenos (or more to add more spiciness)
3 garlic cloves
3 tablespoons lime juice (or even better, juice from 2 fresh limes)
salt and pepper to taste
1/4 cup chopped fresh cilantro (personally, I’m not the biggest cilantro fan so I leave this out of my classic salsa recipe)
- First things first, this classic salsa is made partly under the broiler so heat up the broiler, ensuring the rack is already in the oven, ready to go.
- Without chopping your tomatoes, onion, jalapenos, or peeling your garlic gloves, lay them out on a baking sheet in a single layer.
- Broil those vegetables until they are slightly softened all the while rotating the sheet and flipping the vegetables often, to ensure even cooking. This may take about 6 to 8 minutes. Keep an eye on the browning of the garlic because these may need to come out before the others are done.
- Once all the vegetables are softened, you can get rid of the garlic skins. Then, in a food processor, blender, kitchen aid or whatever you have, pulse them all together until they are coarsely pureed. Having little chunks is fine. (We prefer having very tiny veggie chunks to chew on so I don’t puree all the way, personally.)
- Lastly, stir in the lime juice, season with salt and pepper. Or you can pulse to combine for further pureeing.
- Pour the salsa into a bowl and stir or fold in the cilantro.
- Enjoy your classic salsa.
This recipe can easily be modified to fit your family. Just add a little more or a little less until it’s just perfect for you!