I tend to plant more tomatoes than I will ever need and by late summer there is such an over abundance of homegrown tomatoes that I’m searching for ways to use them all. This is why I was so thankful when Chef Mike Selig gave me this salsa recipe. I make a batch every week from late summer through early fall. Not only is it good for all the extra tomatoes, but it also helps me use up all the excess bell peppers and jalapenos, too!
- Category: Appetizer
- 1 tomato
- 1 red bell pepper
- 2 tablespoons cilantro, chopped
- 1/4 cup purple onion, chopped
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 1 tablespoon garlic, minced
- 1 teaspoon jalapeno, chopped
- To start dice the tomatoes. Slicing tomatoes is easiest if you use a serrated blade such as a bread knife.
- Next, core, seed and dice the bell pepper. Chop up the fresh cilantro. Combine these ingredients in a large mixing bowl.
- Sprinkle with the fresh lemon juice and lime juice. These juices are the acid that will help break down the tomato and pepper.
- Now add the chopped onion, minced garlic, and fresh jalapeno to give it that little extra kick.
- Finally mix it all together.
- I like to let it sit, unrefrigerated for about an hour to let all the flavors meld. This is a great salsa for eating with chips or roll some up in a pita or a tortilla as a quick snack.