Salsa sure does come in quite a few varieties lately. Habanero, pineapple, mango, and even apple salsa recipes are all over the place. So many varieties and flavors to experiment with and a lot of them can be amazing. To me though, nothing beats salsa fresh from the garden. I grew up in my dad’s garden, he was always growing tomatoes, jalapeños, cilantro and whatever else sounded fun to plant that year. Then at the end of the year, my parents would harvest all of their tomatoes and spend a weekend canning the best salsa I’ll ever have. If you can get it, homegrown ingredients really elevate salsa to another level.
Either way though, if you’re growing your salsa or buying everything from the shelf, a good recipe makes or breaks it. I think I have a pretty good one here and I hope you agree!
If you’re sharpening up (hah!) your knife skills and were directed here from my how to knife tutorial then welcome to the recipe side of things! 🙂 This is a pretty easy recipe and requires a lot of chopping, mincing and dicing that puts your newly acquired skills to good use! Don’t be afraid to shoot an email or comment about any questions you may have. Also, I might advise mincing the garlic rather than using a press for more practice, but either way just be sure to have fun!
Onto a little about the recipe…So, yes I use both green onions and yellow onions. Not only am I trying to sneak in a little extra onioney goodness to the batch, but green onion adds a bit more color to the salsa and has subtler flavor that isn’t so hard to go overboard than if I tried to just use run of the mill yellow onion.
Moving on, garlic. Oh my, please use fresh garlic! I see a disproportionate amount of recipes not calling for minced garlic. Even if you aren’t a big fan of garlic, cut my amount in half or whatever but you won’t regret it!
Speaking about other recipes I actually saw quite a few that call for green bell peppers. I’m not overly fond of doing that, but if you think you’d prefer it, by all means go pepper crazy. I’m just not a fan of green peppers in general, but they certainly have their uses (just not in mah salsa!).
Jalapeño is pretty standard, get a nice bright colored one without any of the “woody” looking lines through it. I personally take out all seeds and pith (white membrane seeds are stuck to). People used to say the seeds had the heat, now it’s often told that the membrane holds most of the heat. Either way I just remove both as to keep the heat down. But, if you want more heat out of your jalapeño try keeping one or both parts intact.
I’ve got lemon juice that is a pretty standard player in the salsa standard list of ingredients. Adds a little more acidic taste that balances out the heat of the jalepeño that the tomatoes alone just couldn’t don’t pull off.
Next up; cilantro. Now, this is totally optionally because some people actually find that cilantro tastes like soap. I am lucky enough to taste delicious cilantro in a way that pairs well with the rest of these salsa ingredients, but don’t feel like it’s required if you can’t stomach it!
Salt. Salt is the fundamental seasoning because it makes all other ingredients just pop! It really is an amazing ingredient and you will know if you missed it because the salsa will taste pretty bland.
Lastly, let’s talk tomatoes. Honestly, any tomato that is ripe and sweet and fresh is better than another tomato variety that isn’t. Find out what’s closest to in season as to when you are making your salsa and grab those because anything out of season just won’t be flavorful enough to lead the charge as the key component in salsa. You’re looking for brightly colored and slightly soft tomatoes. That’s what makes good salsa so don’t skimp out on crappy tomatoes!
Anyway, enough babbling about what’s in it, take a crack at this recipe and enjoy your pure deliciousness! 🙂
Easy, tasty, delicious salsa
- 2 large ripe tomatoes, diced
- 1 small onion, diced
- 1 green onion, sliced
- 1 jalapeño, diced
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 1 tsp salt
- Step 1 If you would like the salsa less juicy, strain your tomatoes after dicing to remove excess liquid.
- Step 2 Combine all ingredients.
- Step 3 Store in an air-tight container for up to a week.
- Step 4 Enjoy!