This is the time of year when there are bountiful supplies of ingredients screaming to be made into salsa. The tomatoes are at their peak, herbs are thriving, and onions are in large supply. Take advantage of these ingredients and make salsa at home! This is a great do-it-yourself kitchen project for children and adults alike because there are very few steps and everything goes into a food processor (aka less clean up). Walk past the salsa display at the grocery store this week, and try my basic tomato salsa recipe.
Salsa is extremely versatile so make a big batch and keep it in the refrigerator. You can add your homemade salsa to scrambled eggs and a whole wheat tortilla for quick breakfast burritos. You can serve it on top of grilled meats as a spicy sauce. It can be added to lunchboxes during the week as a dip for tortilla chips or veggies. I’m sure you will find a variety of ways to use this salsa…and then wish you had made a bigger batch!
My version is a bit spicy, so if you don’t like the spice add 1/2 of the hot pepper, or omit it all together for a completely mild salsa. Use this as a basis, as always, and adjust the amounts to reflect your taste. For example, you can make salsa with heirloom tomatoes and parsley for an Italian twist. You can add more lime if you like, or add black beans and corn once its prepared; be creative! I use parsley instead of cilantro in this recipe because I am one of the unfortunate people who believe cilantro tastes like soap….I very much wish this was not the case. If you are on the pro-cilantro team I recommend adding it in place of the parsley in my recipe for a more authentic Mexican taste.
- 5 Roma tomatoes
- 1/2 medium white onion
- 1 large Serrano chile; seeded
- 1 clove garlic, peeled
- 1 tbsp parsley leaves
- 1/2 lime
- Salt and pepper to taste
Chop all the veggies in large chunks and place in the food processor.
Squeeze the juice of the lime into the food processor and add salt and pepper to taste. Warning about the salt: lime juice actually makes the salsa taste more salty so go easy on the salt to begin with. Process until desired level of chunkiness and place in an air-tight storage container in the refrigerator for up to a week. If you go a little heavy on the Serrano chile and want to make the salsa more mild, don’t worry! Just add a little squeeze of honey to the salsa and stir it in. Enjoy!