Summer Time is Salsa Time

Main Ingredients for Salsa

• Tomatoes
• Peppers
• Onions
• Garlic
• Cilantro

 

Once you try making Fresh Salsa at Home,

you may never buy salsa in a jar again!!!

 

Aunt Dianna’s So Simple Salsa

This is the way Dianna makes fresh salsa…. no measuring just use what you have and then ENJOY!

• Heirloom Tomatoes, chopped – any variety, any color, any size 
• Heirloom Garlic, minced – how many cloves? how much do you like garlic?  1-5
• Heirloom Sweet Peppers, chopped small – any size, any color – add as many as you like
• Heirloom Hot Peppers, minced – you choose the heat level with the type and quantity.  We usually make a medium-hot salsa and use a few jalepenos or black hungarians
• Heirloom Onions, minced – any size, any color – add as much as you like
• Local Honey – just a few tablespoons really enhances all the flavors
• Real Apple Cider Vinegar – just a splash or two, balances out the honey and adds health benefits
• Real Salt – to taste
• Cilantro or Flat Parsley, rough chopped – add to taste and until it looks pretty

Directions:  Make sure you have more tomatoes than onions & peppers – about 1 c of chopped tomatoes to 1/2 c of both onions & peppers.   Garlic should be minced fine to more evenly distribute the flavor.  Add honey, vinegar, salt & cilantro to taste.  ENJOY!

TIP: Make sure to wear gloves when handling and cutting hot peppers.  The oils can really burn, especially under your nails – I know this from experience.

 

Easy Salsa

This one has some measurements if you don’t like guessing

• 4 cups chopped peeled fresh Heirloom Tomatoes
• 1/4 cup finely chopped onion
• 1 to 4 jalapeno peppers, seeded and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 teaspoon ground cumin
• 1 teaspoon salt, optional
• 1 garlic clove, minced

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator. Yield: 3-1/2 cups.

 

Cucumber Lime Salsa

• 1 cucumber, diced
• 3 diced Heirloom Tomatoes
• 1 small bunch fresh cilantro, roughly chopped
• the juice of 1 lime
• salt and pepper

 Combine all ingredients for salsa and stir to combine.  Great on any kind of taco or tostada!

 

Fire Roasted Restaurant Style Salsa

6-8 vine ripened Heirloom tomatoes
2 jalapeno peppers (for medium-hot salsa, use 1/2 a jalapeno for mild salsa)
2 T. olive oil
2 T. vinegar
2-3 t. salt
1/3 c. green onions, chopped
1/3 c. cilantro, chopped
Clean tomatoes and jalapenos, then rub the outside of each tomato and pepper with olive oil.  Place on a grill, heated to medium heat.  Grill until the skins are slightly charred, and the fruit is softened, about 10-15 minutes.  Transfer to a cutting board. Slice jalapenos in half, discard seeds (unless you like it really hot).  Place grilled jalapeno’s and tomatoes in a blender with vinegar.  Puree.  Transfer puree to a large bowl, stir in salt to taste, fresh green onions, and cilantro.  Serve immediately with chips or store well-covered in the fridge for up to 3 days.

Salsa Vinaigrette

This recipe will work with any kind of salsa that you may have hiding in the back of your refrigerator with only a few spoonfuls remaining in the jar.  Then enjoy over a fresh garden salad.

• 2 or 3 tablespoons salsa
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 tablespoon apple cider or other mild vinegar or fresh lemon juice
• 3 tablespoons olive oil

Whisk together all ingredients.

Salsa Verde

• 1 pound green tomatoes (unripe ones), quartered
• 1 small yellow onion, quartered
• ½ cup cilantro
• 1 jalapeno pepper
• ¼ teaspoon of sugar
• Juice of 1 lime

Place all of the ingredients in the food processor and pulse until the ingredients are chopped, but not liquefied. Store in the fridge until ready to serve.