Summer Time is Salsa Time
Main Ingredients for Salsa
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.
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!
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.
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.
- 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.