I’m always looking for things to do with an abundance of fresh tomatoes and herbs from the garden. One option is to make homemade salsa. My husband, Josh, developed this recipe. It’s simple, but it tastes better than store-bought salsa and is similar to what you might find in a restaurant, and it’s much less expensive. It never lasts long in our house.
- 1 large can whole tomatoes, drained (about 28 ounces)
- 1 jalapeno, chopped*
- 1 large green bell pepper
- 1 medium onion, chopped (soak it in cold water for 15 minutes to soften, if desired)
- ¼ cup cilantro leaves, chopped
- 1/2 teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons minced garlic or 2 cloves fresh garlic
- Squeeze of lime juice
Combine all ingredients in a blender or food processor and puree until desired consistency is reached, blending a short time for chunky salsa or a longer time for smoother salsa. Store in the refrigerator and allow flavors to meld for several hours before serving. Serve with tortilla chips.
* Wear latex or plastic gloves when chopping jalapeno peppers to prevent skin irritation.