Monday, 30 April 2012

Fresh Salsa

 I am facinated that people buy Salsa in a jar when it tastes so much better made fresh. You can make this kind of a fresh salsa and there is also a salsa you can make with canned tomatoes when you cannot get a good fresh tomato.For this fresh salsa

You will need:

  • 2 -3 ripe tomatoes- always store on the counter
  • 1 clove garlic -crushed
  • 2 tbsp olive oil
  • 1 lime -squeezed fresh
  • 2-3 tbsp white onion- chopped finely
  • 1/2 jalapeno pepper -chopped finely
  • 2 tbsp fresh cilantro chopped finely
  • salt and pepper

Step 1: start with nice ripe tomatoes. If you can't find any, don't make this recipe until you can. Store your tomatoes on the counter and never put them in the fridge. You can use plum tomatoes. They are usually better because they have less water. These were pipe so I used them.

Step 2: with a sharp knife. I slice my tomatoes and then take those slices a few layers at a time and make small dice.

Step 3: you can add some salt and leave the tomatoes a few minutes, then strain off the water. Some people scoop out the seeds and the wet flesh. I prefer to strain because the salsa stays in nice pieces. Either way is fine.

Step 4: chop onions and crush garlic and add to bowl.

Step 5: chop the jalapeno (ha-la-payn-yo!)and cilantro. Add olive oil, 1/2 lime juiced, salt and pepper and taste it. If you want the second half of the lime add it.

Let sit for 10-15 minutes and serve with chips or put on fish or chicken. Eat it fresh. 

If it gets too watery strain it. I do not like this type of salsa to be kept. It is better to make a small batch fresh than to make too much. It doesn't keep well in the fridge. Tomatoes don't like the fridge so eat it fresh.

way better than store bought!

1 comment:

  1. Hilda,

    This looks fantastic and so easy to make...gonna do today! MMMM