Recipe: Simple Salsa

Originally uploaded by winemedineme
I seriously don’t know why I buy salsa in a jar anymore. It’s so darn easy to make it myself, particularly in tomato season (unfortunately, as I’ve heard from many of the farmers down at Findlay, tomato season has been cut short by the storms from last week). When it isn’t tomato season, cherry tomatoes make a great substitute as they tend to be sweeter and more flavorful even “off-season”. My friend Maria got this recipe from another friend, and I’ve made it several times in the few weeks since she shared the recipe with me and it’s gotten rave reviews, including “the best salsa I’ve ever had!” Awesome.

Most of the recipes I post are up for interpretation; change it to your tastes. This is how I’ve been making it lately. I like a lot of onion and cilantro in mine.

1 container of cherry tomatoes, or 6 or so homegrown tomatoes. Heirlooms work well, and look so pretty, with all of their different colors!

1 red or white onion, chopped semi-coarsely

1-2 jalapenos, chopped finely. I use 1, some people like it super spicy. I am not one of those people.

1/2 bunch of cilantro, chopped. This is also to taste. I like a ton of cilantro, but some people say it tastes soapy. I think it tastes fresh.

1-2 cloves of garlic, chopped finely. I love garlic, so I use 2.

Zest and juice of 1 lime.

Salt to taste

This is so easy and a great way to practice knife skills. You just chop everything up, throw it in a bowl, juice the lime over the top of it, zest the lime over the top of it and mix it up. Taste it– it probably needs salt. Add some. Taste it again.

You could easily modify this recipe to be more or less spicy, more or less citrusy, add some peaches or pineapple or corn or beans or whatever. It tastes best if it’s sat around for an hour or two. You can take a half cup or so of it and add it to some mashed avocado for guacamole. It’s just tasty stuff– you’ll never go back to the jar.

15 thoughts on “Recipe: Simple Salsa”

  • I don’t, actually. Cherry tomatoes have hardly any seeds, and I tend to use smaller homegrown tomatoes that don’t have many seeds, either. This probably wouldn’t work with, say, a beefsteak tomato (and probably wouldn’t taste like much, either).

  • that is hilarious! i totally love your recipe too, sometimes i don’t roast and this is basically how mine goes.

    also, you are in my head too… i stopped at walt’s bbq today for lunch (i’m eating it right now) and i was like “i wonder if julie and terry have tried walt’s yet…”

    walt’s = my favorite bbq in cincinnati

  • So, when are we all going out to dinner?

    (P.S. Terry made barbecue the other night. It was really good. I need to take pictures of the leftovers…)

  • It’s a popular recipe – I posted a similar one when my tomatoes started coming in.

    Luckily the storm didn’t do too much damage to my tomato plants – they are still producing like crazy!

  • I like it with roasted veggies, jalapenos and a little chipolte pepper. I am among the cilantro haters, it is said 25% of the population just think it tastes like soap. Most claim it is a genetic thing but one evening over a meal at Cockaigne a well known chef informed me it is because I have an acid body type, by the way an alkaline body type is said to be healthier so you cilantro lovers enjoy.

  • You know a boy from Alabama would have a recipe for watermelon salsa.
    Watermelon Salsa
    2 cups diced watermelon
    1 diced mango
    2 or 3 finely diced jalapeño peppers (or serranos for a slightly hotter kick)
    1/4 cup diced red onion
    1/4 cup diced red or yellow bell pepper
    juice from 1 to 2 limes
    1/4 cup olive oil
    kosher salt and black pepper to taste

    Combine all ingredients & let sit at room temperature for 1 hour.
    It's great on grilled pork!

  • You can also order this at any good Mexican restaurant

    It is called Pico De Gallo

    I acquired my “mad pico skillz” years ago from Pepito’s in Dayton.

    It is still a staple at the family shindigs… and you had to go and give away the secret!

  • T– isn’t it interesting how “fresh salsa” is sort of an oxymoron, since salsa is cooked? I guess it isn’t much of a secret if everyone makes it! I guess “salsa” is now standard for “cold dip with mexican flavor”, instead of the proper terminology.

  • I always make some guacamole with this, and then take grilled chicken strips and make a quesadilla, and put the pico, guac, and a tiny bit of sour cream on… DELICIOUS.

    I think it is best with the tortilla chips from Costco that are rectangular strips.

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