How To Make Salsa
We love fresh salsa in our family. In fact, salsa is one way I can guarantee I will get some vegetables into my picky eater husband. He particularly loves when I add extra garlic. Sometimes we switch things up with a nice chunky pico de gallo without cilantro.
Choosing vegetables for your salsa
For a truly great salsa, you want the freshest vegetables. If you have space and eat a lot of salsa you may be interested in growing your own salsa garden. Look for fresh firm tomatoes that won’t turn to mush when you slice them. Fragrant herbs, onions, and garlic make for the best salsa.
Choose your texture
When it comes to salsa you have a lot of options on the texture you want. To get a nice chunky salsa, leave your vegetables larger, cut smaller for a salsa closer to what you find at the supermarket or run through a food processor for salsa with a texture you would find at your favorite Tex Mex restaurant.
Garden fresh salsa recipe
- 10 fresh tomatoes
- 1 med yellow onion
- 1/2 large red onion
- 2 green onions
- 1 large chili pepper
- 1/2 small lime
- 2 tablespoons red wine vinegar
- 1/4 cup chopped parsley or cilantro or a little of both
- 1 cup tomato juice
How to make garden fresh salsa
Chop the vegetables and herbs as large or finely as you want.
Squeeze in 1/2 lime.
Add red wine vinegar and tomato juice.
Stir well.
Place in an airtight container and chill for 2 hours before serving to allow flavors to blend.
