There is nothing better than scooping up fresh, homemade salsa on a chip and enjoying the rich variety of flavors that assails the taste buds. The ease at changing the spice of the salsa level makes doing it homemade even more appealing. Almost every ingredient can be taken from a garden or purchased fresh from the produce section at the local grocery store. Tomatoes, onions, peppers, garlic, and even cilantro are perfect candidates for a backyard salsa garden, with lime juice and salt being the only ingredients in this recipe that would need to be store bought.
This recipe works great as a standalone salsa with chips, but could also be used as a topping for tacos. In addition, when heated, it can be used as a topping for burritos, enchiladas, and other Mexican food dishes.
Fresh Tomato Salsa Recipe
- 4 large tomatoes
- 1 small white onion
- 2 stalks green onion
- 1 green bell pepper
- 2 jalapeno peppers
- 2 habanero peppers
- 4 cloves garlic
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- 1 tablespoon salt
- Chop three of the tomatoes and place them in a large bowl.
- Puree the remaining tomato in a food processor and add it to the bowl.
- Chop the white onion and add it to the bowl (about 1/2 – 3/4 cup).
- Chop the green onion and add it to the bowl.
- Chop the green bell pepper and add it to the bowl (about 1/2 cup).
- Using rubber gloves, finely chop the jalapeno peppers, carefully removing seeds, and add them to the bowl.
- Using rubber gloves, finely chop the habanero peppers, carefully removing seeds, and add them to the bowl.
- Finely chop the garlic cloves and add them to the bowl.
- Roughly chop the cilantro leaves and add them to the bowl.
- Pour the lime juice into the bowl.
- Sprinkle the salt into the bowl.
- With a large spoon, stir the contents of the bowl until thoroughly mixed.
- Cover and refrigerate one hour before serving allowing the flavors to blend together, or serve immediately for crisper peppers and onions.
An easy way to add to the spice level of this recipe is do not remove all of the seeds from the jalapeno peppers as they are chopped. Beware, however, that habanero seeds are generally much hotter than jalapeno seeds, and should be added sparingly.
Adding additional color to a salsa can also be a simple matter – instead of only using green bell peppers, mix in red, yellow, or orange bell peppers as well. Habanero peppers come in a variety of colors as well. Mixing orange, yellow, and green habanero peppers into a salsa can give it some great additional coloring.
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