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.

Fresh Spicy Salsa

This is my absolute favorite salsa on the planet. FAVORITE. EVER.

Contributed by Megan Porta from pipandebby.com.

Published Sep 18, 2012

Serves: Eight 8-oz. jars

Total time: 1 hr

FreshSpicySalsa"

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.
  2. 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.