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Maggie Monday: Salsa

Last week Maggie gave us a breakfast burrito casserole. Today, the perfect condiment for it. As she gave me a bunch of posts in mode September, this one was written a few months ago. Take a look….

I am still getting tomatoes from our plants, so decided to try making some salsa. I’ve never made it before because heck, it is so easy to find good salsa at the store. But, when one has gobs of tomatoes there is only so much marinara to be made… I found this recipe on a site called Delicious Recipes. It was titled Easy Salsa, so that was a clincher.

There is quite a bit of peeling and dicing, but any fresh veggie dish takes that kind of prep.

I added a bit of sugar, but you could add mango, pineapple, etc. Corn could be good too. I reduced the cilantro- original recipe called for a full cup. I thought it was too much, and I think ½ cup was right.

This was pretty good! The salsa tasted very fresh and crunchy, and was nice change from jarred salsa from the market. Now I just have to figure out what I am going to do with two pints of salsa!

IMG_2624 - Featured Size

 

Salsa

6 tomatoes, peeled and diced (about 5 cups, diced)
3 jalapenos, seeded and diced
1 medium white onion, diced
1/2 a medium red onion, diced
1/2 cup cilantro
5 cloves garlic, minced
3 limes juice

2 tsp sugar
1 tbsp cumin
1 tsp sea salt
1 tsp chili powder
 

Optional/Seasonal:
1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach, raspberries, etc.

 

Place everything in to a large bowl and mix it all up. Then put it in the food processor and give it a couple of zips. I like salsa to still have recognizable chunks of the veggies. But if you prefer a smooth sauce, pulse away!

 

This made 2 pints.

Maggie

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Categories: Condiment, Fruit 2, Guest-Maggie, kosher, Low Carb, Mexican, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “Maggie Monday: Salsa”

  1. December 8, 2014 at 11:03 am #

    Salsa on omelettes – yumm

    Like

  2. bluesky
    December 8, 2014 at 11:35 am #

    Reblogged this on CLEAN SIMPLE LIVING.

    Like

  3. December 8, 2014 at 2:07 pm #

    I use TONS of homemade salsa! Nachos of course, but omelets (as billgncs said, it is fabulous, especially with an avocado and bacon omelet!) Macaroni and cheese made with bacon, peppers, onions, tomatoes and salsa. Of course, any time you make Mexican food you need Salsa! And on and on….. lucky you to still have tomatoes!

    I make corn and tomato salsa, green tomato salsa, and then there is ‘chow chow’ where you mix the season end veggies all together and add in your left over salsa that won’t quite fit into a jar by itself, but won’t fit into the already packed jars…. YUMMY!!!! Oh! And okra and tomatoes with year end veggies soup – top it with sour cream and salsa!

    OK, hungry now!

    Like

  4. December 11, 2014 at 11:12 am #

    Awesome and delicious

    Like

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