I looked at many, many recipes for salsa before I used the tomatoes from my garden and the jalapenos from my niece’s garden to make salsa. In the end, I went with a simple, basic recipe I found in a cookbook that I picked up at a library book sale called Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can’t Buy 100% Organic. I chose it because I thought it would be smart to begin with a good base for salsa and as the summer goes on, I can play with it to make it what my family really likes.
This turned out to be a great recipe for just that. I made the basic recipe and it was very, very fresh tasting. Delicious, but with very little heat. Brian came along after tasting it and added a little more heat, but not a lot. We’ll probably start playing with it even more after in a few days when there is another batch of tomatoes waiting to be turned into something yummy.
Unfortunately, I didn’t take a photo of the salsa – it was devoured too quickly (I recommend you double the recipe). I’ll try to take a picture next time we make it.
- 5 plum (Roma) tomatoes, seeded and finely chopped (original recipe calls for 2 regular tomatoes, but I like plum tomatoes because they have less water in them)
- 3 jalapeno peppers, seeded and finely chopped (to add some heat, leave some of the seeds in)
- 1 small clove garlic, minced
- 1/2 c finely chopped onion
- 1/4 c chopped fresh cilantro
- 2 tbsp lime juice
- 1/2 tsp salt
Mix all ingredients together gently and allow at least one hour for the flavors to mesh together.
Image: Oakley Originals