It smells good, looks good, and tastes good.
Home-made salsa has to be one of my favorite edibles in the summer. I really look forward to the time of year, with the help of the sun, tomatoes ripen. Most of the ingredients for this tomato salsa come straight from my garden: tomatoes, onions, parsley (provided by my kid’s garden), garlic (friend’s garden), and hot peppers. A splash of olive oil and a lemon are the only store-boughts. Perhaps I’ll get a lemon tree someday, but I’m going to wait to see how well my lime tree grows first.
My Fresh Tomato Salsa
6 or more large ripe plum tomatoes or garden fresh beefsteak tomatoes (Whatever is ripe in your garden)
¼ cup chopped onions
¼ cup chopped fresh parsley (I prefer parsley over cilantro.)
1 large clove of garlic, minced
1 jalapeño pepper, minced
1 tablespoon olive oil -optional
2 or more teaspoons fresh lemon juice
Salt and freshly ground black pepper, to taste
I hesitate to write amounts here. Taste it then add more of this and a bit more of that. This is art.
1. Cut the tomatoes in half lengthwise. Dice and place in a medium-size bowl.
Add the remaining ingredients to the bowl. I sometimes add a can of organic black beans and/ or some organic frozen sweet corn. Let sit in the refrigerator overnight so flavors can mix. Serve with tortilla chips and refrigerate leftovers.
I make it just the way I like it. Go and make some just the way you like it!