Remember my post about our weekend of processing and storing tomatoes?
This year, being the vegetable freaks that we have become, planted a large garden and also bought into a local CSA as a “back up.”
Well, our CSA farmer offered us
a TON about 120 pounds of tomatoes (see the beautiful mix of reds, yellows and oranges in the bowl?) this past weekend, and me, being the glutton for bulk kitchen anything accepted his offer.
Washing. Chopping. Slicing. Dehydrating. Freezing.
I couldn’t dry them fast enough to prevent them all from spoiling, so we had to chop up quite a few and get them right into the freezer (you may wish to check out my post on The Easiest Way to Preserve Tomatoes.
With 120 pounds, easy is important :-)!) Well, quite a large portion of the tomatoes weren’t salvagable, and some are now in the freezer for future pasta sauce and other hot dishes, and I have a decent stash of the “Easiest Homemade Sun-Dried Tomatoes” waiting. Yum :-)!
And with the rest of the tomatoes? Well, in my humble opinion, we are now on our
3rd 4th 5th 🙂 batch of The Best Salsa Recipe ever.
Now, I have had quite a few salsas that are wonderful. Some are sweet and some are spicy and some are more eclectic (the mango/pineapple salsas, tomatillo, green tomato, etc.). I just love salsa, and there are many salsa recipes that I have enjoyed.
Unless it were really spicy or full of chemical additives or sugar (I’m on a sugar-free diet), there probably isn’t a salsa that I would pass up.
But I must say that this recipe is one of the cleanest, most satisfying salsas that I have ever had. I tasted it for the first time about 5 years ago at a baptism and quickly
beggedasked for the recipe.
You know how that goes.
Actually, the salsa was so popular, that the hosts of the party emailed the recipe out to everyone who had attended — since almost everyone had asked for it!
I had completely forgotten about this recipe, but it resurfaced again this past week as I was going through my recipe file. I made up a quick batch and wow – is it fresh and wonderful tasting.
Of course, this salsa tastes great with the standard tortilla chip, but we tend to dip other things in it as well or even use it as a condiment if we happen to make a lot.
I can’t wait to hear what you think!
I know, it’s a simple recipe.
But it’s shockingly good.
Before we get to the recipe, here are some tips:
- See my post on 6 Super Tips for Cilantro so you can save money and time with this great herb!
- This salsa tastes great both with and without the green pepper. I used frozen pre-diced peppers and it was great!
- The original recipe recommended quite a bit more lime juice so you can be adventurous if you like. I thought it tasted great with this amount.
- You could easily increase the cilantro amount. The more the better, in my opinion. Boy, I used to think that the stuff tasted like soap, but I really love it now :-)!
By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.
- Chop tomatoes.
- Add other ingredients and mix gently.
- Adjust seasonings to taste.
I hope to offer up some other salsa recipes soon, but I’ll have to go rummage through my recipes again :-)!
How about you? Do you have a fabulous salsa recipe to share! Please do :-)!