Making homemade salsa is so easy, you might make it 3 times this week like I did. It’s also very customizable, start with a base of fresh tomatoes, and adjust all of the other ingredients to your taste buds. A mix of heirloom tomatoes is great for fresh salsa, it makes a bright colorful dish. When we harvest hot peppers we generally include a few mixed peppers in each CSA Share box, so if you’re not sure what’s in your share check out handy guide to hot peppers before you get started. Almost all of them will work for salsa.
Start by chopping the tomatoes into a small dice, or larger if you prefer. Transfer to a large bowl. Hot peppers can very widely in spiciness, so I always taste them before adding to a dish. Slice of a small piece and taste it before you add a whole pepper to the salsa. One way to reduce the spiciness is remove the seeds before mincing the peppers. I usually only include the seeds if it’s a very mild pepper.
If you have a hard time using up the peppers in your share, they’re very easy to freeze. Freeze whole or minced. We combined 2 weeks worth of minced peppers into a jar in the freezer. Now we can add a tablespoon or two to a dish and don’t have to worry about them going bad. For the garlic, here’s another great tip I learned from a friend. Grate the garlic right into the dish. I don’t know why, but mincing garlic is one of my least favorite jobs in the kitchen. Grating it is so easy, and I like that it makes it uniform in the salsa. Use a micro planer over the salsa bowl.
Add the salt and lime last, adjusting according to your taste. I like almost a whole lime in the salsa, but you might prefer less.
Easy Pico de Gallo
2 large tomatoes, diced
1 onion, chopped into a fine dice
1/2 cup finely chopped cilantro, more or less if you prefer
1 – 2 serrano, jalepeno, or other hot peppers, seeded and minced
1 – 2 cloves garlic, grated
juice from 1 lime
1 teaspoon salt
Combine tomatoes, onion, cilantro, hot peppers, and garlic in a bowl. Sir to combine. Add lime juice and salt, taste and adjust seasoning if necessary. Keeps for 1 -2 days. Serve with corn chips or on tacos.
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