You have to make your own salsa at home for taco night. Hands down better than anything in a bottle. This is my absolute favorite salsa on the planet. FAVORITE. EVER.
I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie that I am, I squealed with delight! I had tomatoes stacked upon tomatoes on my countertop. It was a foodie's dream! After throwing a bunch of them into a salad and eating a few for snacks (topped with salt of course), I decided to throw a salsa together so that not a single one of them was wasted.
Dan and I actually had a Salsa-Off, which I believe I won, according to a handful of our testers. :)
Here was a small portion of the tomatoes I received. Thank you, Monica!
In a large bowl, combine:
12 Roma tomatoes, chopped
1/2 red onion, chopped
1/2 yellow onion, chopped
1 bunch green onions, thinly sliced
6 cloves garlic, minced
2 jalapeno peppers, finely chopped
3 serrano peppers, finely chopped
Grab two bumpy (or non-bumpy), limes and juice them.
Once they are juiced, they could possibly turn into green-toothed caterpillars. That is what Elijah thinks.
Add to the bowl:
1/3 cup cilantro, finely chopped
1/3 cup flat-leaf parsley, finely chopped
Juice from 2 limes
1/4 cup extra-virgin olive oil
Mix well and add:
1 teaspoon salt
1 teaspoon black pepper
Store in the refrigerator in mason jars or in an air-tight container. This salsa will remain fresh in the fridge for 1 week.
Serve chilled with tortilla chips or as a taco topping. Or do as Dan and I do when we have this in our fridge. PUT IT ON EVERYTHING.