When I was growing up my dad used to drink Pace Picante salsa. Ok that may be a slight over statement but I swear my mom could buy that stuff in the gallons and dad would still run out of it. I myself never liked the stuff and deemed all salsa to taste like it, so I never ate it. A few years ago when I became a vegetarian, my good friend made an organic homemade salsa from scratch to bring over as a housewarming gift. I did not have the heart to tell her I wasn’t a salsa fan so I graciously accepted it and threw it in the fridge. Well she had a key to my house and discovered I hadn’t touched it…..uh-oh, she knows!

“How can you not love fresh salsa!? Its amazing!” she screeched. So I tried it out of sheer peer pressure, you know the guilt we all succumb to because friends make us do it? To my surprise she was right. It didn’t taste like jarred, salt brine with red chunks in it. It was flavorful, zesty and fresh. Now I make fresh salsa every week and always have it in the fridge. And if you’re growing tomatoes in the garden, holy cow, prepare to be amazed! Here is my honed version of Kim’s homemade, organic, salsa.

Homemade salsa

 

6 Tomatoes Homegrown or Organic

1 C chopped Cilantro Homegrown or organic

3 Cloves Organic Garlic

1/2 Chopped White Organic Onion

Juice from 2 Limes, Organic

1/2 or Whole Jalepeno Pepper, Organic (depends on how much heat you want)

Salt and pepper to taste

 

If you have a food processor throw in the cilantro, garlic, lime juice and pepper and lightly pulse until chopped, then add roughly chopped tomatoes and pulse until desired consistency.

If you don’t have a food processor (I didn’t for the first twos years I made this) just chop everything up and throw into a bowl. It creates a less liquid-y salsa and it’s chunkier.

And that’s it. Super yum!

 

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