I was inspired to make fresh salsa after I found these jalapenos, tomato and bell pepper in my garden this week.
Of course, I had to buy a few tomatoes — my plants just aren’t producing fast enough.
This is my mom’s recipe and its a family favorite. The cilantro gives it a really bright flavor and the jalapeno adds a nice kick.
We eat it on tacos and fajitas and use it as a dip for tortilla chips. You can chop the ingredients as small or large as you like to reach your preferred consistency. I really like it with small pieces of tomatoes and onions and my mom likes it chunkier.
Be sure to make it early enough to let it sit for a few hours or overnight so the flavors really meld together.
Here is what you will need:
I like to use red onions, which have a milder flavor, more in this salsa. But I didn’t have any and wasn’t running to the store just for that. Onward.
Start by chopping the tomatoes and adding them to a medium-sized bowl.
Squeeze the juice of one lime over the tomatoes…
Then drizzle in about 1/4 c olive oil…
Sprinkle a couple of teaspoons of salt and cumin…
Add the chopped onion and jalapeno…
Then the chopped cilantro.
Stir it together and taste for seasoning. Add more salt and cumin if necessary. Refrigerate for a few hours before serving. Will keep for 3-4 days covered in the refrigerator.
Serve with tortilla chips for dipping or spooned onto tacos.
8 roma tomatoes, chopped finely
3-4 cloves of garlic, chopped finely
1 jalapeno, seeded and chopped finely
1/2 red onion, chopped finely
1/4 c olive oil
2 tsp. kosher salt
2 tsp. cumin
Mix all ingredients in a medium-sized bowl. Taste to check for seasoning and adjust as necessary. Refrigerate for a few hours before serving.