Easy Homemade Salsa

Life is hard; food doesn't have to be #134 [vol4, 6.1] ‌

Photo by Tai's Captures on Unsplash

When two or more people ask for a recipe after eating something I’ve made, it’s a sign to share it here. This salsa is so easy and comes together quickly. Will keep 7-10 days in the fridge if it’s not gobbled up right away. I recommend storing tomatoes or anything acidic in glass so that chemicals from the plastic aren’t leached into your food.

Basic salsa recipe:

28oz can diced tomatoes*, drained

3 jalapeños, veins & seeds removed - I slice the outer green stuff away from the seeds and veins, resulting in 4 or 5 planks of pepper.

It’s been my experience that 3 grocery store jalapeños, no matter the size, seems to be a great ratio for 28 oz can of drained tomatoes. Add more jalapeños if you desire more heat. Garden jalapeños can be hotter. If you grow jalapeños, you probably knew that.

sea salt to taste

*of course when garden tomatoes are here, I’ll be using them!

Instructions

Add jalapeños to a blender or food processor and pulse until desired consistency. Then add can of drained tomatoes and pulse again. Add salt to taste.

If you want to be extra, add any or all of the following:

Handful cilantro 

Garlic clove or two if cloves are small

Diced or dried onion

1/2t cumin

Juice of a whole lime, depending how juicy it is or to taste

1t sea salt (I use no salt tomatoes so less salt if the tomatoes are salted)

In food processor or blender, start with everything except tomatoes. Blend/chop until you have consistent size pieces. Add drained tomatoes and pulse a few times just to mix. I prefer salsa on the chunky side. 

Best made a few hours ahead so flavors can meld. 

I’ve also added a 14oz can of fire roasted diced tomatoes to the mix - and another jalapeño with the addition of more tomatoes.

Tip: if you’re trying to reduce salt intake, the addition of more acid (like lime or lemon juice) helps the mouth think it has more salt.

FarmShare & Eating Seasonally

One of my all time fav foodies, Alexandra Stafford, writes a FarmShare newsletter. If you try to eat seasonally, I recommend a follow. Anything she writes (or cooks) is gold.

I’ve planted 15 tomato plants in my garden with hopes of high yields.

Optimal Hormones in Your Child

The president of the Weston A. Price Foundation recently wrote an article called How to Ensure Optimal Hormones in Your Child. It is worth a skim to be reminded of the things you won’t hear from the FDA.

Raspberry Vinaigrette

I’ve bookmarked this raspberry vinaigrette by Carolina Gelen. She’s a fun follow on Instagram, too.

Life is hard; food doesn’t have to be.

Julie

PS - I love hearing when you’re making these recipes. Thank you for letting me know when you do.