One of our favorite summer indulgences – when we have lots of fresh, ripe tomatoes in our garden – is to make homemade salsa. We find it is tastiest straight from the bowl we mix it in. Even after refrigeration, it is far superior to any store-bought, jarred version. When well-covered and kept cold, it will keep for up to a week. I like to use some paste tomatoes (such as Roma or Rio Grande), which keep the salsa from getting too runny. One or two larger tomatoes (such as Beefsteak or Purple Cherokee) add some bold flavor and enough juice to “sauce it up.” Homemade salsa adds great flavor to “In A Flash” Guacamole and is also ideal for use in any recipe that calls for salsa.
Ingredients for Homemade Salsa
- 4 C. ripe, fresh tomatoes, cored and chopped
- 2 – 3 jalapeño peppers, cored, seeded and finely chopped (or to taste, more for spicier salsa)
- 1 yellow onion, peeled and chopped
- 1/2 green bell pepper, cored, seeded and chopped
- 2 T. fresh cilantro, chopped (optional)
- 1 t. salt
- 1 t. finely chopped garlic
- 1 T. red wine vinegar
So simple yet so delicious, just mix all of the ingredients and enjoy! Store in the refrigerator covered up to a week. Serve with chips as a snack or appetizer or in other recipes.