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Really Good Salsa™ :: Thursday August 25, 2005

I make my own salsa these days, and my family thinks I’ve honed in on a great recipe.

You can make four times as much as you need for one day, because it keeps for about a week.

• Four or five ripe, medium-sized tomatoes
• One medium onion
• One or two jalapeño peppers
• One or two cloves of garlic
• Fresh cilantro (enough to have about 1/4 cup chopped)
• Three limes
• One lemon
• Sea salt

Dice the tomatoes into 1/4” cubes and place into 3 quart container. Dice the onion into 1/8” cubes and place into container. Cut open jalapeño peppers and remove seeds. Leave ribs in for spicier salsa. Dice jalapeños into 1/8” cubes and place in container. Rub eyes vigorously with fingers used to remove seeds from jalapeños¹. Use a garlic press to purée cloves of garlic directly into the container. Finely chop the cilantro and place in container. Squeeze the juice from the three limes and lemon into the container. Salt to taste – I usually use about 1 tsp.

Close the container and shake vigorously for a minute or two. Open and enjoy with corn chips.

¹ Do not attempt.