How to Make the Best Home Made Salsa Ever

Salsa is easy to make and store for future.

This recipe improves upon one of the most popular finger foods at parties as it's completely homemade. When paired with tortilla chips made from scratch, your guests will be truly impressed. Chips and salsa complement any party spread, from cream cheese wontons to baked chicken wings with buffalo sauce.

Things You'll Need

• Plastic storage container
• Large pot
• Colander
• Blender
• Garlic press
• Knife
• 3 large tomatoes
• 4 yellow chili peppers
• 2/3 white onion
• 2/3 Spanish onion
• 1 clove garlic

Instructions

1. Wash the tomatoes and chili peppers. Place a pot of water on the stove. Set the burner to high.

2. Place the tomatoes and chili peppers in the water once it starts to boil. Boil for five to seven minutes.

3. Chop the white and Spanish onions in small pieces with a sharp knife. Press the garlic cloves with a garlic press while the tomatoes and chilies are boiling.

4. Pour the tomatoes and chilies into a colander to cool down. The tomatoes' skin should start to peel off. The chili skin does not come off as part of the boiling process, however.

5. Let the tomatoes cool for three minutes before peeling any skin still attached. Once all the skin is removed, place the whole tomatoes and chilies into a blender. Blend until the mixture looks like liquid.

6. Take a spoon and feel for any lumpy tomato or chili pieces once you are done blending. If you find lumps, continue to blend until the mixture is fully liquid.

7. Pour the liquid into a plastic container. Add the onions and garlic. Stir with a spoon.

8. Put the container top on and place the salsa in the refrigerator to chill.

Tips & Warnings

• Add more chilis to make the salsa spicier, or use jalapeno or habenero chilis.

• The only warning is, it may be too hot, depending on how many yellow chili' s you are using.

References

• Epicurious: Salsa Quemada (Roasted Tomato Salsa)