Cooking with Sam Seideman: The Perfect Salsa Recipe

Chef’s Tips:

• Use fresh when you can!!

• The tomatoes and jalapeños used are fresh from Sam’s garden. This makes a huge difference regarding the taste of the salsa.

• Use canned tomatoes only for the consistency of the salsa. Basically, if you don’t need to use them don’t (all fresh tomatoes are different, so sometimes adding the canned tomatoes helps the consistency while other times it’s not needed). 

• Char the tomatoes and peppers to take your dip to the next level.

• Enjoy on anything from tortilla chips to tacos and quesadillas!

Click Here for The Perfect Salsa Recipe by Westporter Sam Seideman

Ingredients:

6 Roma tomatoes

3 jalapeños

1 poblano

1/2 red onion

3 cloves of garlic

1 can green chilis

1 can fire-roasted tomatoes

1/2 cup fresh cilantro

Salt

Cumin

Directions:

1.Turn oven to broil.

2.Halve tomatoes and peppers (don’t deseed the peppers unless you are looking for a very mild salsa) and place on a parchment-lined baking tray.

3.Place tray under the broiler for about 4 minutes or until the tomatoes and peppers appear charred on top.

4.Remove and allow to slightly cool

5.Add into food processor and pulse until mixed together but still chunky

6.Add chilis, red onion, cilantro, and garlic

7.Pulse until mixed together but still chunky

8.Allow to sit in fridge for at least three hours to allow for flavors to develop

9.Season to taste with salt and cumin

10.Garnish with parsley and enjoy!