Who doesn't love salsa? It's delicious, and it makes pretty much everything taste good. I don't just love salsa. I need salsa. With summer tomatoes popping up at the farmer's market, I thought it was a great time to whip some up. It's so easy! This recipe makes enough to hang out in your fridge just long enough for you to eat it all, and still have some to share a jar with a loved one. As soon as tomatoes show up in droves at my favorite local grower's table, I'll share a Pico de Gallo recipe too. Here's one for now:
Mucho Bueno Salsa
- 5 Juicy Ripe Tomatoes diced
- 3 Cans of diced Organic Tomatoes
- 1 Medium Sweet Onion chopped
- 2 - 3 (4 if you like it spicy) Jalapeños (chopped, seeds removed)
- 5 Garlic Cloves minced
- 2 t. Extra Virgin Olive Oil
- 1 Bunch of Cilantro Chopped
- 2 Limes
- Sea Salt to taste
Sauté garlic in olive oil for a few minutes. Add Tomatoes (canned and fresh), onion, and jalapeños. Cook over low heat for 20 minutes. Use a stick blender to blend the salsa to your preferred consistency. Add cilantro (I like tons, but use as much as you like), juice of 2 limes and salt to taste. Serious yum! You could also add a can of drained and rinsed black beans and fresh corn if it suits your fancy.
And as a side note: Food Should Taste Good Olive Chips are A-mazing. I love them with all my heart. They have other varieties too, but the Olive is best for salsa.
Nate's Two Cents: I kept going back to the frig for this stuff all week (I just kept telling myself that the acid in the limes probably keeps it from going bad for at least a fortnight). Totally satisfies the need for something cold/citrusy/spicy/sweet. I'm pretty sure all salsa is vegan, technically, but not all salsa is made of fresh and organic ingredients. Even the omnivore in this marriage could tell the difference.