Homemade salsa is free of any preservatives or artificial flavors and the ingredients taste so incredibly fresh. Best of all, you can tweak it until you get it to just that level of spiciness that your taste buds are craving. It's a super-tasty, super-easy to make salsa dip. Enjoy!
Course Side Dish
Cuisine American, gluten free, Paleo
Keyword easy homemade salsa, fresh homemade salsa
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Barbara Bianchi
1Serrano pepperslit legnthwise removing the seeds and pith and cut into horizontal slices
2green jalapeño peppersslit legnthwise removing the seeds and pith and cut into horizontal slices
Begin by roasting your tomatoes. Cut each tomato in half vertically and remove the seeds and core. Place skin side up on a baking pan and broil for 10 minutes. Then set aside to cool.
Meanwhile place coarsely chopped garlic, cilantro, scallions, jalapeños, and serrano pepper in your food processor. Add oil and lime juice. Now your tomatoes should be cooled enough to handle. Peel the skin off of each slice and discard the skins and add the roasted tomatoes to your food processor. Pulse about 6-8 times until blended but still chunky. Stir in diced tomatoes with the juice. Then add salt and pepper. Stir again until well combined. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.
If you prefer hot salsa to mild, you can include some of the seed and pith from the peppers or add more Serrano peppers and jalapeños.
No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer.