I live, write, and garden in the PNW with my husband of 27 years, disabled daughter, college-aged son, and my 84-year-old mother. We have paid off $250,000.00 worth of debt (if you include the interest) in the last fifteen years and as of 6/12/2020 are 100% DEBT FREE!!!!Today I made homemade salsa. It turned out really well. I did the usual thing that I do when I want to make something that I either haven't made in a really long time or have never made before. I looked at a bunch of recipes on the internet and then made up my own. I don't think I could follow a cooking recipe line for line if you paid me. Baking, yes. That's a whole other animal, but not cooking.
Anyway, I started with the juice from one lime and threw it in the blender.
And diced half a yellow onion and 2 really enormous cloves of garlic (probably 4 smaller cloves would do from a non-mutant head).
I chopped up about a cup's worth of fresh cilantro.
And then diced 2 jalapeno peppers.
I took about 1/8 tsp of the seeds from the peppers and discarded the rest. You can use them all or more than I did, but I was trying to make a salsa my kids would eat.
I took 2 cans of organic diced tomatoes including the juice and added it to everything else in the blender.
I didn't want to pay the prices for off season organic tomatoes at the store, but I imagine about 2 pounds of tomatoes would substitute for the 2 cans.
I added in 1 tsp of freshly ground sea salt and 1 tsp of freshly ground pepper and blended the whole mess on low, level 4, for about 20 seconds because I wanted to keep some chunkiness to it. Now is the time to taste it and adjust your salt, pepper, and jalapeno seeds to taste.
And the tasty end result:
This made a little over a quart of salsa. Next time I will cut the recipe in half and just make around a pint, but I will definitely make it again. It's worth it in freshness, flavor, and I saved about $2 over the cost of buying the same amount of jarred salsa. That cost will drop once my own tomatoes are ripe.
Homemade Salsa
July 28th, 2012 at 04:52 am
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