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!
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
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.