I make fresh salsa as much as possible when fresh tomatoes are in abundance from our garden. I have even made it with canned tomatoes during the fall-spring months when I get the craving and it’s still better than any jarred or canned salsa I’ve ever had, (just sayin’!). I kept getting requests to share my “recipe”, but the truth is I have never followed an actual recipe. It has become a kind of “zen” process for me and I just do it. I pretty much always use the same basic ingredients; however, so below is my best approximation for a simple homemade salsa. Keep in mind that I start off with the basics, then do lots of tastings to adjust the heat and seasonings – so be sure to have some chips already on hand, (Tostitos whole wheat scoops are my fave).  If I’m going to take the time to make it, I usually do large batches since we eat it morning, noon and night, and also share with friends at gatherings so it does not last long. It will also save in the fridge for up to a week. It tastes great right after you make it, but when possible it is better to make several hours ahead of your meal or gathering as it gives the flavors more time to meld and intensify.

Enjoy!

-Lori

Two separate directions for this salsa recipe are included depending on your preference for texture, and prep time. If you prefer to use a Cuisinart, refer to the second recipe.  If you enjoy chopping and ‘mise en place’, continue reading. Either way, this recipe is best enjoyed with cerveza.

Ingredients:

10-12 Tomatoes (medium ripe). Homegrown and chemical free best; different varieties and colors encouraged.

Sweet Onion (medium/large)

 3-6 garlic cloves (depending on taste)

1-2 Jalapeño peppers**

1/2 – 1 bunch Fresh Cilantro depending on taste (I like a LOT!)

¼ of 1 fresh lime

1 teaspoon cumin

Salt to taste

**(I also add a little Habanero pepper whenever possible for more heat and great flavor. Every habanero is different in heat intensity, so mince very, very fine and add just a little at a time and taste test. Remember the heat and flavor will intensify the longer it sits so be careful!)

Recipe 1 Preparation:

The “Zen” way, (for a chunky, slightly mellowed out version)

• Rough chop all tomatoes, taking out the watery seeds part where possible. Place chopped tomatoes in a large colander that is resting over a sink or slightly smaller bowl and salt well. Mix in colander, and allow juices to drain into sink or bowl. Let sit and drain while prepping rest of ingredients, stirring occasionally.
• Wash bunch cilantro and dry by rolling in clean dishtowel or paper towels. Shave off leaves of all or half of cilantro bunch, and pick through to remove large stems. Chop thoroughly and place in large mixing bowl.
• Peel and dice onion and add into mixing bowl. Peel and dice or press garlic and add to bowl.
• Cut off stem end of Jalapeño pepper(s) and slice length wise then remove seeds and membrane. Finely dice pepper(s) and add to bowl. If using Habanero, prepare the same way except do a very fine mince on half of the pepper and set to the side. WORD OF CAUTION: some people have sensitive skin and should wear latex gloves when prepping peppers, particularly Habaneros. Be careful not to rub your eyes after handling peppers, and wash hands thoroughly. Nothing beats the flavor of fresh habanero in my opinion, but to avoid all this hassle you can also add a few dashes of Habanero-based hot sauce instead.
• Add drained tomatoes to rest of ingredients in bowl, then squeeze ¼ lime, (seeds removed), into mix. Add Cumin and several dashes salt. If using Habanero, add just a little either fresh or few dashes hot sauce.
• Mix well and start tasting! If you like more heat, add more peppers. Needs a little more acid? Add more lime. Some people actually like to neutralize the acidity by adding a little sugar and like the added sweetness. I think that’s just wrong, so I don’t do it but hey, that’s just me. Point is, keep adding flavors you like, but do be careful to not go too overboard as I mentioned the flavors will intensify. If time allows, it’s never a bad idea to let it sit in the fridge for a few hours and taste again and add more seasoning or heat if needed.

Recipe 2: Cuisinart

The Fast and Furious way, (for a more puréed texture with immediate intense flavor)

• Set up a regular size Cuisinart with normal blade. A blender can work in a pinch, but usually not as consistent or easy to manage.
• Remove any stem or bad spots from all tomatoes and cut into quarters. Place quarters into Cuisinart until about 1/3 full, (do not overfill- may need to do in 2 batches)
• Pulse tomatoes until roughly chopped. They will be pretty watery and even a little foamy. Remove from Cuisinart and place into colander or fine mesh strainer placed over a smaller bowl. Salt well and stir in colander or strainer and let excess juice drain off, emptying juice and stirring occasionally. May need to drain in several batches if using a mesh strainer. Allow to keep draining while prepping rest of ingredients.
• When done with tomatoes peel and quarter onion and garlic cloves and add to Cuisinart. Remove seeds from Jalapeño(s), quarter and add to Cuisinart. Pulse several times. Wash and dry Cilantro bunch, shave off desired amount of leaves and add to Cuisinart. Pulse several times more until mixtures is pretty well diced. Using spatula, scrape this mixture into med/large mixing bowl. 
• Add drained tomatoes to rest of ingredients in bowl, then squeeze ¼ lime, (seeds removed), into mix. Add Cumin and several dashes salt. If using Habanero, add just a little either fresh or few dashes hot sauce.
• Grab your chips and taste! Adjust seasonings as desired.