Salsa is a beloved condiment in many cultures. The ingredients can vary widely, but basically always contains tomatoes and chilies of some sort. “Salsa” is the Spanish word for sauce, and may come in many forms such as pureed until smooth, a combination of smooth and chunky, or the uniformly diced pico de gallo.
Salsa can be wickedly spicy to light and fruity. See Wikipedia for a long list of salsa types. Basically any fresh fruit and/or vegetable, diced or blended, with or without fresh herbs, can be called a salsa.
Fresh salsa right out of the garden, just lightly diced, is my favorite kind. I like to see the chunks of what I’m eating in bright technicolor on my tortilla chip. This salsa is amazing on its own, or you could spoon it over fresh white fish fillets, onto tacos, or into a soup with rice, beans & diced chicken.
- 2 cups cherry or pear tomatoes
- 2-10 large tomatoes, diced small
- 1/4 red onion, diced
- 3-5 garlic cloves, diced
- 2 jalapenos, diced
- 1/2 cup bell pepper, diced
- Handful fresh cilantro, chopped
- Handful fresh chives, chopped
- 4-5 tbsp lime juice, or juice of 2 fresh limes
- Sea salt to taste
Step 1: Dice up all your tomatoes and onions. This part takes a little time, but is well worth it. It is up to you how big to dice, or you can puree part of the tomatoes or all of them. Totally up to you.
Step 2: In a large bowl, mix the tomatoes, onion, garlic, peppers, herbs, and lime juice. That’s really all there is to it!
This salsa is wonderfully fresh and vibrantly colored. It is super healthy for you, so throw it into everything, or just eat spoonfuls!