In the last two, maybe even three years, I haven’t bought a single jar of pre-made salsa. Nothing tastes better than a homemade version and it is the simplest snack to put together. No cooking required, homemade salsa never ceases to impress and the combinations are endless.
At this time of year I always have tomatoes on hand. They are simply irresistible with their heirloom shapes, golden yellow and oranges, bright and captivating reds, which come in all sorts of shapes and sizes. My heart skips a beat whenever I see them on display at the market, isles and bushels lining the rows of vendors. During the off season, I like using the small grape variety because they remain sweeter than the larger counterparts.
My basic salsa recipe is another way for me to use up some leftover vegetables in my fridge. Use this as a guide and have fun with it!
Fresh Tomato Salsa
- 2 cups of diced tomatoes
- ½ diced cucumber, zucchini works well too
- 1 tbsp to ¼ cup pepper, hot or sweet, or both
- ¼ cup onions, use any variety you have on hand
- 2 garlic cloves, minced
- ½ lemon juiced, or a vinegar of your choice
- Something spicy like chilli flakes or hot sauce to taste
- Some chopped fresh herbs, like cilantro, parsley, basil, or dried if in dire straights
- 3 tbsp olive oil
- Salt and pepper
Begin by chopping, dicing and mincing all you fresh ingredients and combining them in a mixing bowl. Add the lemon juice and a generous pinch of salt to help draw out some of the juices from the vegetables. Add your chosen chilli flavour, herbs, spices and olive oil. Mix well, taste and adjust your seasonings.
There is tons of room to pay around here, but here are some of my favourite spices and herbs combinations.
- A classic salsa that reminds you ofMexico: cilantro, cumin and hot smoked paprika
- Try mixing in different nuts and seeds: parsley, chopped pistachios or pumpkin seeds, hot chilli flakes
- Or add extra sweetness with fresh fruit: mango, pineapple, kiwis, grapes, apples… all work well!