The Southern Mercantile Blog

Fresh Summer Salsas

4/30/2018

I love Mexican food! On a warm summer night there is nothing much better than chips and fresh salsa, preferably accompanied by a good margarita! I love this time of year when fresh produce is starting to come in, and after a long winter of sub-par vegetables, you can finally find some big, juicy, red tomatoes! I have tried so many brands of jarred or canned salsa, but I just can't find one that I love. I have come close when visiting Texas, as the grocery stores there seem to have a thousand to choose from, but nothing quite compares to the good ole homemade option.

Fresh salsa really is so simple and easy to make, there is no reason to be intimidated and no reason you can't enjoy this treat all summer long! I will confess that I love to eat at a restaurant in Atlanta called Taqueria Del Sol. It is a small chain, and there are several in North Georgia and Tennessee, but we always go to the one in the West Side Provisions District because I just love, love, love this part of Atlanta! Taqueria Del Sol has the best homemade salsa. They offer three varieties on a little trio plate and Matt and I usually make quick work of it! Many years ago, I scoured the internet for recipes similar to their salsas. It was so long ago, I can't remember where I found what I ended up with! My copy was hand written on a sheet of computer paper, with notes of alterations I had made. I didn't know until doing a little research for this blog that Eddie Hernandez, co-owner of the restaurant, now has a cookbook! I'll have to be hinting around to Matt that I want one for Christmas!

For Fresh Tomato Salsa you will need:
4 tomatoes
2 jalepenos
1/4 bunch of cilantro
2 Tbsp. spoons yellow onion (I usually like a little extra onion)
salt
white vinegar

**Unless I am having a party, I usually half the recipe because it makes a lot!

First you will chop the jalepenos, cilantro, and onion in the food processor, until finely chopped. Next add in the tomatoes. I usually quarter the tomatoes so they will process more easily. My food processor is small so I usually have to process in two or three batches. You will chop those tomatoes until the salsa is the consistency you like. I like mine almost pureed, but if you like a chunkier salsa, then have at it! When you are done processing, you will mix in salt and vinegar to taste. Sometimes, depending on the flavor of my tomatoes, I even add a dash of sugar. For this batch I used about 2 teaspoons of vinegar and 1 teaspoon of salt. *Remember, that was for half the recipe.

If you want to punch up the flavor a little bit, you can try roasting your tomatoes and jalapeños for a Roasted Salsa. For the roasted salsa you will need:
4 tomatoes
2 jalepenos
1/2 bunch of cilantro
1/4 of a medium sized yellow onion
salt
**Again, I usually make a half recipe. It doesn't make quite as much as the fresh tomato salsa but it still makes a lot!

In a roasting pan, bake the jalepenos and tomatoes in a 500 degree oven, until charred on the outside. This will take about 25 to 30 minutes. Puree the cilantro and onion in the food processor first, then add your tomatoes and jalepeno (let them cool a little first). Process until a smooth consistency, then flavor with salt. A couple pinches of salt did the trick for this half batch.

In no time you have two delicious, homemade salsas that are sure to please any guests! I think they are best served on the patio with good friends and good tequila! Haha!

If you try these recipes at home, I'd love to hear from you and know what you think! Be sure to check out the store for cute kitchen accessories and serving pieces to bright up your summer kitchen. From my kitchen to yours, happy eating!