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Tuesday
Sep182012

Spicy fresh salsa

I was excited when a sweet friend gave me a plentiful amount of her tomato crop a few weeks ago. Being the foodie that I am, I squealed with delight! I had tomatoes stacked upon tomatoes on my countertop. It was a foodie's dream! After throwing a bunch of them into a salad and eating a few for snacks (topped with salt of course), I decided to throw a salsa together so that not a single one of them was wasted.

Dan and I actually had a Salsa-Off, which I believe I won, according to a handful of our testers. :)

Here was a small portion of the tomatoes I received. Thank you, Monica!

In a large bowl, combine:

12 Roma tomatoes, chopped

1/2 red onion, chopped

1/2 yellow onion, chopped

1 bunch green onions, thinly sliced

6 cloves garlic, minced

2 jalapeno peppers, finely chopped

3 serrano peppers, finely chopped

Grab two bumpy (or non-bumpy), limes and juice them.

Once they are juiced, they could possibly turn into green-toothed caterpillars. That is what Elijah thinks.

Add to the bowl:

1/3 cup cilantro, finely chopped

1/3 cup flat-leaf parsley, finely chopped

Juice from 2 limes

1/4 cup extra-virgin olive oil

Mix well and add:

1 teaspoon salt

1 teaspoon black pepper 

Mix well!

Store in the refrigerator in mason jars or in an air-tight container. This salsa will remain fresh in the fridge for 1 week.

Serve chilled with tortilla chips or as a taco topping. Or do as Dan and I do when we have this in our fridge. PUT IT ON EVERYTHING.

Spicy Fresh Salsa

This is my absolute favorite salsa on the planet, friends. Did you hear that? FAVORITE.

Serves: Eight 8-oz. jars

Total time: 1 hr

Spicy Fresh Salsa

Ingredients:

  • 12 Roma tomatoes, chopped
  • 1/2 red onion, chopped
  • 1/2 yellow onion, chopped
  • 1 bunch green onions, thinly sliced
  • 6 cloves garlic, minced
  • 1/3 cup cilantro, finely chopped
  • 1/3 cup flat-leaf parsley, finely chopped
  • 2 jalapeño peppers, finely chopped
  • 3 serrano peppers, finely chopped
  • Juice from 2 limes
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Instructions:
  1. In a large bowl, combine the tomatoes, red onion, yellow onion, green onion, garlic, cilantro, parsley, jalapeno peppers and Serrano peppers. Mix well. Add the lime juice, olive oil, white wine vinegar, salt and pepper. Stir to combine completely. Store in the refrigerator in mason jars or in an air-tight container. Will remain fresh in fridge for 1 week. Serve chilled with tortilla chips or as a taco topping.

 

 

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Reader Comments (3)

LOL @ the caterpillars!!
That salsa looks beautiful! I love homemade salsa. I made a couple of jars with the last few tomatoes from the garden.

09.19.2012 | Unregistered CommenterKate@Diethood

I think everyone should start making homemade salsa. It's so easy and fresh tasting, the world is just missing out Besides, I bet you cut down on tons of salt that's in the store bought version. Either way, I'm jealous of your snack time!

09.23.2012 | Unregistered CommenterJeff

The Caribbean Grilled Steak sounds so good, I would love to try some! "Gimmie" some, please. And I just have to make that salsa! cjbrick@ymail.com

10.7.2012 | Unregistered CommenterCindy Brickley

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