Monday, June 11, 2012

Fresh Homemade Salsa

It's that time of year when fresh fruit and vegetables are in-season and home gardens are in full bloom.  While I don't mind jarred salsa, there really isn't anything that can compare to fresh homemade salsa.  Now my mom used to make up huge batches, first cooking it then freezing or canning loads of jars to last throughout the year.  But honestly I love chucking loads of great fresh ingredients in the blender and eating it right away with some tasty tortilla chips!!!  Here is how my hubby and I like to make garden fresh homemade salsa:

6-7 fresh Roma tomatoes or 3-4 beefy-salsa style tomatoes (enough when rough cut that it equals about  4 cups)
leaves from about 8-10 springs of fresh cilantro (aka coriander in other lovely parts of the world)
the juice from 1/2 a fresh lime
1/2 cup chopped red onion
1 tsp salt
1 tsp cumin
1/2 tsp red chili pepper flakes or 1 small fresh chili pepper diced up (about 1 tsp)


Chuck everything in your blender (or your food processor) and "chop" until it all gets minced up and blends well together.  Do a quick taste test and add more of anything else that fits to your taste.  If you want it a bit hotter add some more chili pepper and cumin, a little more acidic add more lime juice, or more of that great tingy taste of the cilantro. Add in and blend a little more until incorporated.

Pour in a container that you can cover and put in the fridge to cool....or if you just can't wait spoon some into a little dish and start eating it right away.

Yields about 4 cups and stores in the fridge well for about a week or two (if you don't end up eating it all first!).

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