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There Shall Be Salsa

“Room for Seconds” seems to be defunct, so I thought I’d share this here...

I like to make my own salsa, and today is the day I make my salsa base for the week. Here’s what it looks like:


This is three tomatoes, one onion, 7 or 8 cloves of garlic, one serrano pepper, and one poblano pepper. I’ve seeded the chilis and sliced them in half. I quartered the tomatoes and removed the seeds, quartered the onion, and crushed the garlic cloves just so they’re slightly broken. I toss this with olive oil and salt and pepper, and then roast in the oven at 350 until it’s all starts to get slightly crispy. Throw it all into a blender and make sure it’s super smooth.

This is definitely a smoother, cooked salsa, but it’s great on tacos, etc. If need arises for something fresher and chunkier (barring pico de gallo, which should always be completely fresh ingredients), I use this as a base and add extras. One of my favorites is to blend in roasted corn and black beans, or pineapple and raw red onion.


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