Wednesday, April 18, 2012

Fresh Homemade Salsa

Oh the things I'll be fixing fresh every chance I can...when the garden comes in! I noticed yesterday I have a bunch of cilantro popping back up in the garden from last year. The tomatoes are planted and the onions are growing like crazy. All the veggies in this salsa will be come from our back yard. You may want to fix up a double batch, as it will go pretty fast. This salsa is nothing fancy, just a good basic one to throw together on a moment's notice.


  • 3 medium-size ripe tomatoes (about 1 lb.), peeled, cored, seeded and chopped OR
  •     6-7 Roma tomatoes
  • Tbsp. red onion chopped
  • ½ clove garlic, minced
  • 1-1/2 fresh or canned jalapeno pepper, cored, seeded and chopped fine
  • ½ tbsp. red wine vinegar
  • 2 tsp. lime juice
  • 1 tsp. olive oil
  • Dash of salt

In a medium-size bowl, mix the tomatoes, onion, garlic and jalapeno pepper.

Stir in the vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week. Makes about 2 cups.

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