Back me up somebody--I read once that salsa, in order to qualify as true salsa, cannot be cooked. The ingredients must be fresh so "fresh salsa" turns out to be rather redundant.So here's my favorite recipe for salsa and pure summer bliss is to have a bowl of this with a basket of freshly baked chips like you get in the restaurants. Yum.
8 roma tomatoes
1 large sweet onion
1/2 cup chopped cilantro
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 4-ounce can chilies
2 tablespoons minced garlic
2 tablespoons minced jalepenos
Mix all the ingredients and allow to sit for at least a few hours before serving--ideally chilled overnight then brought back to room temperature. If you want it hotter add more peppers (or some with greater kick).
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I'll back you up about the no-cook salsa requirement. I've read that before too, plus, the taste and texture of fresh is just so much better!
ReplyDeleteI have a really great recipe for queso dip that you can use your homemade salsa. :)
ReplyDeleteWhenever I'm at my mom's house and she makes salsa like that, she has to double the recipe because I eat so much of it! One of my weaknesses . . . so delicious.
ReplyDeleteYum. Yum. Yum. Now why can't I have all the ingredients in my kitchen so I can go make it right now?!
ReplyDeletetomato salsa?
ReplyDeleteI like that. :)
I planted Romas; I predict we'll be making this soon!
ReplyDeleteFresh salsa trumps jarred salsa from the grocery store a hundred times over. Thanks for sharing your recipe.
ReplyDeletestephanie@metropolitanmama.net
YUMMY! Thanks for posting! I will definitely use this recipe! :)
ReplyDeleteJeri
Great recipe! I will add it to my list.
ReplyDelete