This homemade salsa recipe is so good! If you have made homemade salsa for yourself, you really must try it.The difference is amazing. Note: I don’t add cilantro, like most recipes do. However, you can add it if you want to. I think the taste overpowers the salsa. I love the way you can taste everything so cleanly. Without further ado, here is my special homemade salsa recipe…

Here is what you’ll need to make absolutely Fantastic Homemade Salsa Recipe:

• 5-8 Tomatoes (depending on their size, or the amount of salsa you want to make)
• Garlic (as much garlic as you feel is appropriate for your tastes… we’ll be using 1 large clove of elephant garlic)
• Jalapenos (2 or 3 depending on how spicy you like your salsa)
• 1/2 large red onion
• 1 large green bell pepper
• Worcestershire sauce (optional. I use it.)
• Cilantro (definitely optional! I don’t use it.)

To follow this homemade salsa recipe properly, you’ll need to chop all of your tomatoes into approximately 1/2 inch cubes. Once done, put them in a mixing bowl. Then dice your 1/2 of a red onion, and the bell pepper, and put those in your mixing bowl as well.

You can see that this homemade salsa recipe looks pretty good already (especially with a cold beer close at hand… not really critical to the salsa making process, but it does help as long as moderation is employed. Wink). Nest, you need to dice the jalapeno, after removing the seeds. A few seeds are okay but the more seeds you leave in, the hotter your salsa will be.

HOMEMADE SALSA RECIPE WARNING!

Make sure you wash your hands well after handling the jalapenos, so that you don’t end up rubbing your eye with a jalapeno juiced finger- Ouch! Even an hour later, the dried juice on your finger will burn your eyes. .   It is fairly important to dice the jalapenos pretty small, so that someone who might be more sensitive to spicy foods doesn’t get a really big bite.

Once you have all of the vegetables in the mixing bowl, use a large spoon, or potato masher, or some other appropriate kitchen utensil to mush everything up. Don’t get to carried away, as chunky salsa is best. TIP: I used a blender once, and the salsa came out too fine. It was still good, but it wasn’t chunky at all. Avoid the blender. Finally, pour it into a bowl that can be covered with an airtight lid, munch on it for a while, and then stick it in the refrigerator overnight. You may want to add a little bit of salt to taste, and most times, will also add just a bit of worcestershire sauce for some added zing… try it.