Tomatoes, tomatoes, tomatoes. I've bottled lots of salsa (a different recipe):'
and made Summer Tomatoes (my husband's absolute favorite!) and every other tomato recipe I can think of. I decided to make some fresh salsa, that stores in the fridge for a really long time. You don't really need a recipe for fresh salsa- you really can't go wrong- but I do have a secret ingredient that I add as we eat it. We'll get to that. So here's what I did for our salsa, but again, if you're missing something or want to change the quantities- just do it. It will be delicious.
Garden in a Bowl Salsa
About 1 quart tomatoes (give or take a quart!), peeled and coarsely chopped
1 coarsely chopped onion (you can dice some of it to put in after it's processed if you like some onion chunks)
1 or 2 coarsely chopped green peppers (same as onions- I like to dice some of it to put in after it's processed)
1-3 or more jalapeno peppers, to taste (Put in the seeds for more eat, don't for less)
1-3 tsps. salt (more or less to taste)
Lots of fresh ground pepper
1/2 cup chopped cilantro (again, to taste)
Juice of 1 lime
1/2 tsp. cumin
1 tsp. sugar
Put all in a food processor. If yours is small, you may need to process parts at a time and then mix it in a bowl. Mix it and taste it on a chip. Add more sugar if it's really acidy and adjust the seasonings to your taste.
Now, here's the secret: When Ken and I went to Lake Tahoe last year on vacation, we found a Mexican restaurant that we LOVED! The salsa was SO good. It was owned and operated by a Mexican- descent family. I talked to the son who made the salsa to ask what is in this stuff that makes it so good. He said his grandmother taught him to add cucumber. Yes, cucumber. And why not? I have cucumbers in my garden, too. I was a little afraid that they might not last in the salsa as long as the other ingredients (stored in the fridge), so I just chop one up as I serve it. I'm thinking next time I might just throw one in the food processor to help thicken the salsa. Anyway, it makes it really yummy and fresh tasting. I also sometimes add green onion as I serve it. This stuff is good on anything: with chips, breakfast burritos, tacos- anything Mexican. Adios!