Capturing a homemade salsa as an exact recipe is tough. No two batches are the same; fresh produce can vary in flavor and spice, experimenting with amounts and ingredients, etc. This time I kept careful track of what and how much of everything I put in but that still doesn't guarantee it will taste the same next time but that's one of the joys of salsa. It's a very forgiving dish that can almost always be recovered if you think you've messed it up so I urge you to experiment the second or third time you make this.

The salsa itself has a fairly complex flavor with lots of layers. The kick comes from serrano peppers and the twist, or "secret" ingredient, is the inclusion of the lime zest, not just the juice. When you use just the juice sometimes the lime flavor is lost if you don't scoop a lot the salsa "juices". The zest mixes with the chunks and is always subtly present.

Step 1: Ingredients

Ingredients (Makes roughly 5.5-6 cups with a fine blend.)
  • 1x - Sweet Onion (Large)
  • 10x - Roma Tomatoes
  • 4x - Serrano Peppers
  • 3x - Jalapeno Peppers
  • 1/2 bulb - Fresh Garlic
  • 2x Limes (Juice+Zest)
  • 1/8 cup - Fresh Cilantro (Finely Diced)
  • 1 Tbsp - Sea Salt
  • Knifes - Chef's and paring.
  • Food Processor
  • Cutting Board
  • Zester
  • Mortar & Pestle
  • Mixing Bowl
<p>So Helllordkb said they don't use garlic, is there a substitute? I'm allergic to garlic and I cannot seem to find a recipe without one. If anyone has a zesty flavorful salsa that would avoid garlic allergens or whatnot.</p>
Honestly I'd just skip it entirely, it's not that important to the recipe. If you feel it is though then maybe try one of these possible alternatives: http://m.huffpost.com/ca/entry/6027812
<p>Awesome! Thank you, I think I'll try chives!</p>
I think that this recipe is a great start for anyone who wants to make their own. I use the same ingredients except I add sweet cherry peppers because they add a nice color and some vinegar pizzaz!
i've never tried lime zest in my salsa i'll have to do that. I make mine slightly different, difference below. <br> <br>about 1/3 to 1/2 of a bunch of a cilantro you'd buy at the grocery store. pick the cilantro of the stem individually, takes time but i think you can taste the difference big time. before cutting it up try and squeeze the whole bunch of cilantro you took off. you know you've got the right amount if theres enough cilantro in your hand to add maybe 1/8 or 1/4 inch of space between your fingertips and your palm. <br> <br>vine ripened tomatoes instead of roma. you get more from them and i like the taste better. 3-4 are generally enough. they should be about the size of a baseball. <br> <br>throw out the jalepenos. there an over used pepper and have no flavor compared to serranos or ancho chilles(tougher to find but great flavor) make sure the serranos are nor shriveled or dried you want them fresh in their prime. <br> <br>no garlic <br> <br>red or yellow onion instead of sweet onion. the other ingredients add enough sweetness <br> <br>add a tablespoon of a really good or flavored balsamic vinegar. <br> <br>other things that can make it taste different or good, a mango, diced sun dried tomato, a peach or pineapple. If you want to make one really islands, use more mangos and very little tomato. i find a like a lot of cilantro.
No two batches of salsa are the same. No two people make salsa the same. There is no right recipe. Perhaps you should make an Instructable with your recipe. The real reason for this Instructable is to show the use of zest of the citrus, which provides the same flavor without watering down the salsa and uses less fruit. Personally my favorite salsa is peach habanero.
thanks for the recipe
i will definitely try this because im tired of store bought salsa
Let me know how it turns out.
I've never seen anyone use the zest of a lime/lemon when making salsa, but that's a great idea. :)
Thanks, it just occurred to me when I was making salsa for a work potluck a couple of days ago.

About This Instructable




Bio: Why buy when you can DIY? Educated a Mechanical Engineer and trained as a classical cellist I consider myself a bit of a jack-of-all-trades, dabbling ... More »
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