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Tomatoes, onion, garlic, pepper, cilantro on board.

Everyday Red Salsa

I use this salsa routinely especially on eggs for breakfast, I always have a jar in my fridge.
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Ingredients
  

  • 3 Roma Tomatoes
  • 1 Large Jalapeno (or add more peppers for additional heat, you can also use serrano peppers if you want it really hot or mix and match both)
  • 1/4-1/2 medium Onion
  • 2-3 cloves garlic
  • 4-5 Sprigs Cilantro (optional, some don't like the flavor but I believe it adds to the salsa)
  • 1 tsp salt
  • 1/2 cup water
  • 1 tbsp cooking oil

Instructions
 

  • Remove the skins off the tomatoes and Jalapeno pepper(s) in one of 3 ways.
    1. in 400 degree oven for 20 minutes
    2. OR put the tomatoes and Jalapeno(s) in a sauce pan with water to boil on your stove top and boil til the skin comes off easily.
    3. OR use a cast iron skillet to "roast" the tomatoes and pepper(s) which gives a better flavor in my opinion. Be careful not to burn your veggies, just a little char works just fine.
    (Which ever you prefer, results usually the same).
  • Remove the stems from the tomatoes and pepper(s) by cutting them out. Peel and core the tomatoes add them to a blender along with the pepper(s). Add the onion, garlic cloves, cilantro (if using) and 1/4 tsp of the salt and 1/2 cup of water and pulse blend and set aside.
  • In saucepan…add oil and tomato/pepper mixture from the blender and bring to a slow boil.  Boil for about 15 minutes to merge the flavors . Taste for salt and add more if needed. Pour into a jar with a lid, but  COOL COMPLETELY before putting on the lid and then place the jar in the fridge.
  • When you want to use the everyday salsa, you can either heat a small amount in the microwave or eat it cold. We usually eat it straight from the fridge.