Homemade Salsa Recipe

Here is the recipe for the cooking tutorial we shared as part of our 2020 Annual Meeting. We hope you enjoy!

NOTE: This salsa recipe is very adaptable! If you like a chunky, pico de gallo-like texture, chop the veg into bigger pieces and use a small can tomato sauce. If you like smoother salsa, chop as finely as you can and use a bigger can of tomato sauce. It will turn out delicious either way. The salsa will get spicier over time as the flavors have more time to blend together, so keep that in mind when adding the spicy ingredients.

Ingredients:
4-5 pounds Roma tomatoes
1 large Onion
1 bunch Cilantro
1 Jalapeño
1 Lime
1 tablespoon Garlic, minced
1 teaspoon Salt
1 can Tomato sauce
Red pepper flakes

Equipment:
Sharp knife
Large bowl
Smaller bowl for food scraps
Kitchen gloves
Spoon
Food processor (optional)
Citrus juicer (optional)

1.  Using a knife or food processor, chop the tomatoes, onion, cilantro (leave out the stems - if using a food processor, chop the cilantro at the same time as the onion) and jalapeño. Wearing kitchen gloves while handling the jalapeño is highly recommended. To cut down on the spiciness, scrape out the seeds and membranes with a spoon before chopping the jalapeño. Combine chopped ingredients in a large bowl.

2. Cut the lime in half and squeeze juice into the salsa. A citrus juicer kitchen gadget can be useful here, but squeezing it by hand works just fine. Add minced garlic, salt, and tomato sauce. Mix well.

3. Taste. Add more salt if needed. For some extra kick, add crushed red pepper flakes. Stir well, cover, and chill before serving with tortilla chips.

4. Share with friends and loved ones.