Salsa
Salsa “al fresco” can really add personality to a dish. I prefer it to those that come out of a jar.
1 clove minced garlic
1/4 to 1/2 medium sweet onion chopped very small or minced
16 oz diced grape tomatoes or four large Roma tomatoes
Minced fresh leaves from cilantro to taste (1 to 2 tsp)
Salt to taste (or use 1tsp lime juice for added flavor and to help the salsa keep longer!)
1 tsp sugar (if the tomatoes are very sweet, you can use less)
1 or 2 medium diced or minced jalapenos including some seeds–the more seeds the hotter it will be!
1/2 cup of diced mild chiles (poblano, Anaheim)
Mix all ingredients with spoon. For longer keeping add a tsp of lime juice and refrigerate for up to a week.
Options:
To give salsa more color and a sweeter chile flavor, add a quarter of a diced yellow or red bell pepper. Banana peppers are also good in fresh salsa.
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I recently was entered (Ashley’s dad entered us) into a salsa contest. Well, I had never even made salsa! I was going to come here and try this recipe out to see if I liked it or not, but I forgot!
We ended up taking second, so I suppose the one we went with was not all that bad. Although, there were only two entrants. [:-{D}
However, I still need to try this recipe, along with some others here, because I have learned that it is great to have fresh, home-made salsa at hand!
Comment by Patrick — June 7, 2008 @ 7:43 pm
Trick! How are you? Yes, it’s true. There really is nothing like fresh salsa! I just made some tonight with fresh tomatoes from the garden. That’s when it is really dynamite. Fresh tomatoes are the sweetest–that’s how to win the contest–it’s all in the tomatoes! I’m glad you at least took second…would have been bad with two entrants if you didn’t manage to place…!
Comment by Maria — June 7, 2008 @ 7:54 pm