There are so many ways you can make an incredible salsa. My preferred homemade version is more pico-de-gallo style. It's summer and I love fresh, local tomatoes. I know it sounds obnoxious to say this is the best salsa you'll ever make, but.... it kinda is. And it's the closest I ever got to tasting like my all-time favorite: Sister's Salsa from Maine.
COMMUNITY SUPPORTED AGRICULTURE: A GREAT WAY TO SUPPORT LOCAL FARMERS
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time.
I thought it would be fun to post new recipes each week where I use my fresh, organic farm veggies in recipes that you can make too! I know there are a lot of people out there who do CSA in the summer. So this is for all of you!
The featured CSA ingredients for this recipe are: slicer tomatoes, paste (plum) tomatoes, onion, jalapeno and cilantro. I always make this in the summer and I was thrilled that one week ALL these ingredients were in my CSA take! Yay!
Oh, salsa, you come in so many forms!
I will admit I can be a little Miss Picky Pants about certain foods. I'm adding salsa to that growing list. I only like two, maybe three store-bought salsas. As mentioned, Sisters Salsa is my favorite pico-de-gallo style. When I want a blended variety, this may sound surprising, but On The Border makes an awesome mild salsa! And truth be told, Tostitos make a very good mild salsa as well. Yes, mild. I do prefer my salsa on the lighter side - not so spicy. But if you're looking for something spicier, you can certainly add more diced jalapeno than I do in this recipe.
The versatility of salsa is endless
The thing I love about salsa is how versatile it can be. You can enjoy it with tortilla chips - that's one of my favorite ways. And I absolutely adore it on my eggs. I love making my Beef & Cheese Empanadas and putting salsa on those too.
And of course, what would Chicken Quesadillas be without that tang of amazing salsa? This recipe makes about three cups and it looks like a decent sized batch, right? We devoured it and just a couple of days. Oh, and here's a tip: make it and let it sit in the fridge overnight before eating. Let all the ingredients get to know each other and bring out the best flavor possible. Then devour it in a day or two.
So there you have it. Please give it a try - I promise you will not be disappointed! I encourage all of you to spend more time in your kitchen. Get to know it. Treat yourself and your loved ones to amazing homemade food. If you are newer to home cooking, I'll be with you every step of the way. Just follow along with my instructional video and we'll make it together.
ARE YOU TOTALLY INTO CSA AND LOOKING FOR MORE FABULOUS RECIPES? I GOTCHA COVERED:
- Strawberry Torte Cake
- Roasted Veggie Tart w/Leeks & Goat Cheese
- Cheddar Herb Buttermilk Biscuits
- Roasted Beet Salad w/Blood Orange Vinaigrette
- Sauteed Napa Cabbage with Garlic Scape Vinaigrette
- Kale, Radish, Parsley Salad w/Fennel, Carrots & Walnuts
- Swiss Chard Pasta w/Lemony Breadcrumbs & Bacon Bits
- Roasted Kohlrabi w/Lemon, Garlic Tahini Sauce
The Best Salsa You'll Ever Make
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
Description
The best salsa you'll ever make is right here! Fresh, CSA ingredients chopped and seasoned to perfection. You’re gonna love this one!
Ingredients
- 3 cups diced tomatoes (I used 4 medium tomatoes and 2 plum tomatoes)
- ¼ cup of very finely diced onion (any kind)
- 1 tablespoon finely chopped cilantro
- ¼ teaspoon finely diced jalapeno
- ½ teaspoon lemon juice
- ½ teaspoon lime juice
- 2 tablespoons white vinegar
- ¾ teaspoon of salt, more if you want
- ¼ teaspoon cumin
- ½ clove of garlic, finely diced
Instructions
- Core, cut and gut your tomatoes. Remove the core with a coring tool. If you don’t have that just use a paring knife. Cut all the tomatoes in half. Using your fingers remove all the pulp/guts of the tomatoes. Make sure to have a bowl on hand for all the pulp. It gets messy!
- Next, take your tomato halves and slice them into thin strips. The dice the thin strips into very small pieces and put them in a large bowl.
- For the onion, I used half of a very small onion. I slice it into strips, then diced it into fine pieces as well. Add it to your bowl with the tomatoes.
- Finely chop the cilantro and add to the bowl.
- Squeeze your fresh lemon and lime and add to the bowl. I cut them in half and squeezed what I needed into a ramekin. Then I used a measuring spoon to make sure I was adding the correct amount.
- Now add the salt, cumin, and vinegar to the bowl.
- For the jalapeno. I don’t like my salsa too spicy so I cut just the tip of the jalapeno. I diced it finely and added it to the bowl. If you are more daring, you can certainly add more jalapeno if you like!
- Finely dice the garlic and add to the bowl.
- Mix all ingredients together until well combined.
- Enjoy with chips and salsa, on your eggs, fajitas, quesadillas, or empanadas!
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