Garden Salsa: Fast, Easy, Fresh!
My husband does not share this opinion.
Also, his birthday was this week. Do you know what this means? It means that I suck it up and make him Mexican food because I love him more than I hate cilantro.
Did I mention that chips and salsa is one of his most favorite snacks? He loves it and when he had the time-i.e. no children and his comrades were other lonely sailors-he would often sit and talk at a restaurant for hours, ordering nothing more than endless chips and salsa and an ice cold Corona. Sadly, I never warmed up to salsa, which is a big bummer because it is extremely good for you. I kid you not, friends! Munch away. And if you go once step farther and make your own, you can control the amount of heat and salt that goes into it too.
Making your own salsa is fast, easy, cheap, and satisfying. And in some cases, a very serious matter. I know a priest that covets his salsa recipe very close, tending to his ‘salsa’ garden daily and with a dedication that can only come from a man of the cloth! There are infinite varieties and ways to mix the different flavors which is part of what makes it so fun. All you have to do is find your perfect balance of tomatoes, peppers, onions, and heat. We prefer it straight up; good, fresh ingredients without the extra flavorings. Classic and full of garden ingredients. Feel free to use the following as a base to add or detract what you do or don’t like. Share with everyone. It may even taste better with a sailor or two! Garden Salsa
4-5 Roma tomatoes, diced
1/2 yellow onion, minced
1/2 bell pepper, diced
1 clove garlic, minced
2 jalapenos, seeds and ribs removed, minced
1 T fresh lime juice
salt and pepper
Mix all ingredients together in a small bowl. Taste for seasoning. Let sit for at least a hour, preferably more, to let all the flavors merry. Feel free to add chopped cilantro, fresh corn, black beans, or whatever you like to make it unique. You can also change the ratio of tomatoes to peppers and onions, or omit an ingredient altogether.