Recipe by Garden Member: Tammy
A fresh and flavorful salsa with no need to cook!
Basic Salsa (enough for 4-6 people):
- 4 or 5 small tomatoes- plum or hydroponic (or fresh from the garden). Not too juicy, unless you want the juice for something else.
- about 1/3 of a green bell pepper
- about 1/3 of red, orange or yellow bell pepper (can use frozen chopped)
- 3 green onions
- 1/2 to whole lime
- about 1/2 handful of cilantro – hard to measure – maybe 10 sprigs; 1/4 c
- (opt) couple tomatillos, paper husks removed & rinsed well
- (opt) some hot chilis, chopped – I only do a very small amount. Use gloves while chopping! I chop a bunch & freeze them
- (opt) about 1/4 teaspoon minced garlic
- (opt) 1 large sprig of italian (flat leaf) parsley
- teaspoon or so kosher salt
- fresh ground black pepper, to taste
- 1/2 can green chilis (4.5 oz can)
- Dash green jalapeno sauce, couple dashes Texas Pete sauce
- Finely chop tomatoes, green & colored peppers, tomatillos, and the green onions (using about 1/2 of the green part). I prefer the texture of hand chopped to about 1/4″ or smaller dice.
- Chop the hot red peppers even finer.
- Chop up the cilantro and the sprig of parsley – can snip with scissors. The finer you get it, the more the flavor melds.
- Add in the minced garlic (I used bottled) and the 1/2 can of green chilis.
- Sprinkle salt over all, dash the hot sauces, grind the pepper to taste.
- Juice 1/2 of the lime over all, then stir to see how much juice comes out. Taste. If it’s too salty, add more lime; if it’s too sour, add more salt. Some like a hint of sweetness, so you can add a sprinkle of sugar (I don’t).
- If it’s too juicy, drain off some of the juice and use as a topping for rice. It will get juicier as it sits.
It’s all a touchy-feely thing, depending on the flavor of the ingredients and what you like. Experiment, and keep tasting till you hit on your favorite combo. I do a basic salsa frequently with just the non optional stuff listed above, whatever I can get my hands on. Tomatillos add a nice lemon-sour note, and have a nice texture to help thicken. You can do it w/o the cilantro, but it lacks depth. Ditto for the ripe peppers. You can use regular onions in place of the green, but I much prefer the green flavor & texture. The green chilis are a nasty texture & color, but add so much flavor, imho it doesn’t work without them. I have added cucumber, corn and other things in the past, which is a nice change or way to stretch salsa. Jicama & black beans are other ideas. You can also add in chunked avocados as a way of bridging guac/salsa. Just don’t mix too much or you’ll get a thin guac (add the avocadoes last). The recipe I brought to the picnic was about 3x as big as this one. This keeps well for about a week in the fridge, but will continue to get more watery. Great over rice w/some sour cream!