Every now and then – quite often in fact – I experience that satisfying feeling you get when you realize how easy something is to cook or bake from scratch.

And this strange sound comes out of my mouth, sounding something like “Duuuhaaaha!!”, while my hand keeps slapping my forehead. This happened the other day when I was prepping a Mexican inspired dinner for my in-laws and I thought I should make the Tomato Salsa recipe from one of my favourite cook books right now, Texmex från grunden (J. Cramby, 2015). I’ve wanted to make it for a while, but every time we have tacos for dinner – which is every friday – I’ve always ended up with a can of store-bought salsa.

Anywhoo…here’s some facts: when you’ve made your own salsa from scratch, you can’t never ever go back to that stuff you bought at the store. The quality, the flavour, the texture – it doesn’t taste the same! And the time you sacrifice, which is not a lot, it’s totally worth it. So, please, try it! Put your phone down and get out in the kitchen and salsa!

Bake veggies until a bit charred for the tomato salsa.

Tomato Salsa/Salsa Cocida

Perfect as a sauce for tacos, veggies, meats – and anything really. Use good ingredients, organic, from your local farmer or someone else who lives close by. Adapted from Texmex från grunden (J. Cramby, 2015).

200g / 7 oz. fresh cherry tomatoes, whole
1 onion, peeled and cut in quarters
2–3 red chilipeppers, seedless and split lengthwize
3–5 cloves of garlic, whole and peeled
a little bundle of fresh cilantro

sea salt for seasoning

  1. Heat the oven to 250 C/.
  2. Put the veggies on a baking tray or in an oven proofed pan of some sort. Do not use any oil.
  3. Bake the veggies until they are soft and a bit charred. This may take 15–20 minutes depending on your oven. And if you don’t like them to get too charred, that’s fine, just as long as the veggies are completely baked through and soft. The charring will however add the shazaam to the flavour.
  4. Let the veggies cool and then puree them with a hand mixer or in a blender together with the cilantro. Season with some sea salt. Keep in the fridge when not using for at least a week. Bon appétit.


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