I put salsa on everything, I just love it. You will always find fresh salsa in my refrigerator. I have it for breakfast with my eggs, any style. I LOVE it in burritos, grilled cheese sandwich’s, taco’s, grilled chicken and shrimp. Yes, I’ve even tossed it in pasta! Of course who doesn’t love good ol tortilla chips with salsa. I buy the extra thick tortilla chips and heat them in the oven at 400 F for 5 minutes. I love the way heating the tortilla chip brings out the flavor of the chip and tastes like it’s home made. I also love the way the warm crunchy tortilla chips feels in your mouth when you dip it into the salsa and take a bite!
8 Roma tomatoes, peeled
1/2 cup white onion chopped small
1/4 cup cilantro loosely packed, chopped small
2 scallions, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 Jalapeno finely diced with the seeds
1 tablespoon olive oil
Bring 8 cups of water to a boil. Slice off 1/4″ off the top of the tomatoes and discard. Place the tomatoes into the boiling water for 40 seconds. Using a slotted spoon, lift the tomatoes from the boiling water and into a bowl. Immediately run them under cool water to peel off the skins.
The skins should come off easily. If not, place the tomato back into the water for another 15 seconds.
Slice the skinned tomatoes in half lengthwise, top to bottom. Scoop out seeds using a teaspoon, discard.
Dice the skinned and seeded tomatoes into small pieces.
Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeno and olive oil in a glass bowl, and mix well. Cover in an airtight glass container and place in the refrigerator for a least 3 to 4 hours before serving. This salsa can be make the day before and will last 2 to 3 days in the refrigerator in an airtight container.