Oh man, the good fresh salsa potential is at its peak right now guys. You can get crazy good tomatoes, chilies, all kinds of stone fruit, baby onions, herbs like crazy. It’s pretty much a sin NOT to make salsa right now. Have it on everything.

With chips, (duh) on tacos, (double duh) in scrambled eggs, on grilled chicken or fish, as a salad dressing or with cold noodles.

If you don’t make it too spicy you can even just eat it with a spoon like a cross between a salad and chilled soup.

Salsa for Any Season

Flexible, all-purpose salsa recipe for all seasons.

Print Recipe Pin Recipe

Course Condiment

Servings 3 cups

Ingredients

  

1x2x3x

• 2 cups tomatoes chopped (fresh or canned)
• 1/2 medium onion finely diced
• 1 jalapeno finely diced
• 1 lime juiced
• 1/4 cup fresh cilantro finely chopped
• Salt and pepper

Additions

• mango
• peach
• plum
• pineapple
• beans
• corn
• garlic

Instructions

 

• If you like raw onion, go right ahead and combine everything. Otherwise, take the edge off by sauteing the onion with a bit of water in a pan over medium heat. The onion is ready once the water has boiled off. If you aren't a fan of cilantro, substitute another herb: mint, savory, or lemon balm work well.
• Mix the onion, tomato, and the rest of the ingredients in a bowl. Be sure to add enough salt and pepper!
• Taste the salsa. You're looking for a balance of spicy from the peppers, sweet from the tomatoes, and bright and fresh from the herbs and lime juice. If something is out of balance, add the appropriate ingredient to bring it back into balance.
• Store in an air-tight container in the fridge. Fresh salsa won't last as long as store-bought salsa because it doesn't have any preservatives, but it's so tasty that I'm sure you'll finish it fast!

Tried this recipe?Let us know how it was!