“Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator.” – Foster’s Market, Durham NC
This was my first attempt at making homemade salsa with purely fresh ingredients and we were very pleased with it. This makes a mild batch, Andy would like for me to add some more heat next time, I‘m thinking two more jalapenos and perhaps a few shakes of hot sauce would make a nice medium style salsa.
Makes about 3 cups
- 5 tomatoes, cored and roughly chopped
- 1/2 red bell pepper or Anaheim peppers, core, seeded and chopped
- 1/2 red or Vidalia onion, roughly chopped
- 1 jalapeno, seeded and chopped or 1 Tbsp hot sauce
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh cilantro or parsley
- Juice of 1 lime or lemon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes
Combine all ingredients in a food processor. Pulse until the ingredients are combined but still chunky. Adjust seasonings, depending on how hot you like your salsa.
Recipe courtesy of Foster’s Market
I served the salsa as part of a “Taco Bowl”, ground beef, taco seasoning, black beans, olives, cooked together. In a large bowl, top romaine or spinach leaves with meat mixture, salsa, and plain Greek yogurt.
Dessert tonight was tart frozen yogurt drizzled with peanut sauce (1 Tbsp each pb & milk warmed in the microwave for 20 seconds, stir) and mini chocolate chips.