When I make fresh salsa, I usually make it with what I find in the garden or from our local produce stand. This recipe is one I have been making (and modifying) for years. One of the things I love about salsa is how different it can taste depending on the type of tomato, onion and peppers used. You can heat it up with more jalapeños or cool it down with more tomatoes or a bit more sugar. If you aren’t a fan of strong onions, seek out Maui’s or Walla Walla sweets and marinate them a bit in the lemon or lime juice before adding them to the salsa.
Fresh Salsa
- 3 cups chopped roma-style tomatoes
- 1/2 cup diced green bell or sweet banana pepper
- 1/2 cup diced sweet onion
- 1/4 cup diced jalapeno pepper
- 1/4 cup finely chopped cilantro
- 3-4 cloves minced garlic
- 2-3 tablespoons fresh lemon or lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Black pepper to taste
- Hot pepper sauce to taste, optional
In a medium bowl, gently mix all ingredients. Refrigerate until ready to serve.
If for some strange reason, you have any leftover salsa, dehydrate it and make Salsa Leather!
