Our family loves us some salsa! And really, can you listen to salsa music without craving it? I don’t know. I can’t.
We started canning our own (recipe found here). It has become a fun tradition on an August eve to gather our harvest and fill our kitchen with the aroma of fresh salsa. Bag of tortilla chips on hand is a must! Last summer we canned 40-some jars of salsa. We eat lots of black bean soup, chicken black bean soup, which both call for salsa. And, we are down to the Final Four. I am saving these for a super-easy-need-a-snack-for-a-group-quick kind of moment.
Until we have a bounty of tomatoes, we haven’t given up our addiction to salsa. Here’s what we’ve been making. I’ll whirl it all in the food processor, taste, and tweak to our liking. But here’s the gist…
Fresh Homemade Salsa
30 oz. can diced tomatoes OR fresh tomatoes, chopped
1/4 of an onion
1/2 of a green pepper
1-2 cloves garlic
a bunch of of cilantro (as much as you like – we like it really cilantro-ey)
jalapeno (1/2 to whole – depending on how much spice you like)
juice of 1/2 lime
salt to taste (1/2 – 1 teaspoon)
Put in food processor, pulse to chop and combine.