At Green Bridge Growers, we enjoy making recipes with fresh ingredients. One of our favorite recipes to make is homemade salsa. In my opinion, opening up a jar of salsa from the store is nothing compared to making salsa with fresh ingredients.
Whenever I make homemade salsa, this is the recipe I use. It calls for 3 cups of chopped tomatoes, 1 cup onion, ¼ cup minced cilantro, 4 teaspoons jalapeño peppers, and ½ teaspoon salt. I usually skip the bell pepper, lime juice, cumin, and black pepper (although you can add these if you choose to), and I add a few cloves of garlic even though the recipe doesn’t call for it (because I really like garlic a lot, and I think garlic tastes really good in salsa). This recipe will give you chunky salsa, but if you want to reduce chunkiness, then you can put half of the chunky ingredients in a blender. In my opinion, there isn’t any other salsa in the world that can compare to this one, not even the salsas from authentic Mexican restaurants that I’ve had (although those are really good too).
I might add that when I use fresh tomatoes (i.e. locally grown and recently picked tomatoes from our own garden or the farmer’s market), the salsa tastes better than when I use tomatoes from the supermarket (which were probably shipped long distances and are probably technically not even fresh). So I encourage you to use fresh, locally grown tomatoes when possible. If tomatoes are out of season, though, then you can get some from the supermarket.
I hope you enjoy this salsa recipe as much as I do!
-Chris
Whenever I make homemade salsa, this is the recipe I use. It calls for 3 cups of chopped tomatoes, 1 cup onion, ¼ cup minced cilantro, 4 teaspoons jalapeño peppers, and ½ teaspoon salt. I usually skip the bell pepper, lime juice, cumin, and black pepper (although you can add these if you choose to), and I add a few cloves of garlic even though the recipe doesn’t call for it (because I really like garlic a lot, and I think garlic tastes really good in salsa). This recipe will give you chunky salsa, but if you want to reduce chunkiness, then you can put half of the chunky ingredients in a blender. In my opinion, there isn’t any other salsa in the world that can compare to this one, not even the salsas from authentic Mexican restaurants that I’ve had (although those are really good too).
I might add that when I use fresh tomatoes (i.e. locally grown and recently picked tomatoes from our own garden or the farmer’s market), the salsa tastes better than when I use tomatoes from the supermarket (which were probably shipped long distances and are probably technically not even fresh). So I encourage you to use fresh, locally grown tomatoes when possible. If tomatoes are out of season, though, then you can get some from the supermarket.
I hope you enjoy this salsa recipe as much as I do!
-Chris
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