We have more tomatoes than I can juice in time, and although I could not garden this year, I did grow root vegetables because the kids can just throw them in pots for me and we don’t have to do anything for them. So I have a ton of onions left!
And it’s the very end of summer, and a hot week for sure!
So it’s definitely a day for making salsa!
I do the peppers first, so they can start opening up right away. I don’t use any seeds in mine, though you could if you want it hotter. Five is anti-heat, so I only use 2 jalepenos, but you could use up to 5 if you want it really hot (or if only serving the toddler!).
I use white, yellow, and purple onions, though most salsas just use white:
Tomatoes are key. If you chop the whole tomato, your salsa will be too watery. We like our chunky, so we seed the tomatoes. Cut off each end just like you would a squash or something, and then stand it up and chop off just the sides, like you would a pineapple. Then only use the chopped up sides for the salsa. The core of the tomato you can save for stewing and/or freezing.
If you add salt, let it sit for at least thirty minutes before eating it. We don’t, since chips have plenty of salt! We do add fresh garlic, and also lots of lime juice!
That’s a basic recipe of delish, and it’s easy to tweak for more fun or variety based on what you already have in the garden or pantry. Today we had corn and an extra pineapple, so I added those in with some black beans:
How do you make your salsa?