Yesterday, I made my second batch of salsa using the following recipe. My garden is now bursting with ripe tomatoes, and salsa is a great way to use a lot of them in one shot.
After making this just two times, I’ve learned a thing or two. The first thing I learned is that all jalapenos are not created equal. In the first batch of salsa I made, I used jalapenos from my niece’s garden. The salsa was not particularly hot. In the second batch, I used jalapenos bought at the farmers market. Those were very hot. Word to the wise — find out what kind of jalapenos you have before making salsa.
This salsa recipe is the first recipe I’ve made from the "Fresh Choices" cookbook I picked up last month at a library book sale. I flipped through all of my cookbooks looking for a salsa recipe that looked fresh and basic, and this one fit the bill. I figured once I found a basic salsa recipe, I could start playing with it to make it fit my family’s tastes. I’ll probably be tweeking it all summer. I’ll also be tasting the jalapenos I buy before I add them. Next summer, I’ll have to grow my own so I know what I’m getting each time.
- 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 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoons salt
Combine all ingredients gently and allow to sit for at least one hour for flavors to mesh.
- In the first batch, I found that even though I used Romas, the salsa still got pretty watery, probably because the salt brings the water out of the tomatoes after sitting for a while. The second time I made the salsa, I salted the tomatoes and let them sit in a colander for a while to drain some of the juices. The salsa was still juicy, but not runny like the first batch.
- The photo is from the second batch. I had half of a green bell pepper leftover from something else so I added that to the mix.
- The recipe is easily doubled or more, but if you aren’t going to use it all within two days, I wouldn’t make extra. The best thing about this recipe is how fresh it is.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.