While we talked about salsa verde (green salsa) this week, it is time to talk about its redheaded cousin, red salsa. When you have too many tomatoes, you can always make some fresh salsa or can it. Salsa is great for tacos and tortilla chips.
- 6 -8 tomatoes (depends on the size and how much you want)
- 2-3 jalapeno peppers (depends on the size and how hot you like it)
- 1 medium onion
- 1 -2 garlic cloves
- coarse kosher salt
- ground pepper
- fresh cilantro
- 1/2 a lime
First we cut the tomatoes on the equator to expose the seed chambers. This trick means that you do not cut the tomatoes from the stem down but turn the tomato 90 degrees and slice it. It is so much easier to remove the seeds this way. Now slice the tomato in small pieces. We don’t like chunky salsa in our house!
Slice the jalapeno peppers in half lengthwise and remove the seeds. Please use gloves so you don’t burn your fingers and don’t touch your eyes or lips!
Chop the peppers and onion. I either chop the garlic or use the garlic press.
Sprinkle with salt, pepper and cumin.
Don’t forget if you grow cilantro (see the picture below), add some fresh chopped cilantro. Great taste and cheap to grow! Squeeze the juice from 1/2 a lime. Mix it all together!
Another simple recipe!