You Ready for Fresh Salsa

Everyone loves Salsa and there are so many different ways you can make salsa. One of things to remember, it is the peppers and their seeds as to the "warmness degree". When you leave the seeds out, even some of the hottest peppers aren't as hot (yes still hot but not as much if you leave the seeds in, I know from personal experience).

If you are concerned about the health scare with fresh vegetables, visit your local farmer's market. Also remember that if you want to make a large quantity of Salsa and you have a local farmer who has a stand ask him/her about their tomatoes that might have a little bruising or are very ripe. I am very fortunate to be growing my own but I do buy in bulk a large box of tomatoes from one of the local farmers who has a Vegetable/Fruit Stand.

Here is a pretty simple recipe for making Salsa and also offering some other suggestions you might want to try.

Basic Salsa Ingredients
6-8 Med to Large Tomatoes
4-5 Peppers (do a variety; Anaheim, Fresno, Sweet Banana's, Serrano) If all you can find at your local grocer is the big peppers, that is okay, however, use a variety to add some color to your Salsa.
2-3 Garlic Cloves
1 Onion
1 Bunch Basil
1/2 Bunch Cilantro (if you can't find it, don't worry)
1 Tablespoon Salt (Kosher, Sea Salt)
2-3 Teaspoon's Pepper (Optional)
1 Lime

Wash your vegetables. Cut up your tomatoes,onions, peppers (don't forget to remove the seeds) into small pieces. Put all of this into a large bowl and mix up together. If you think your Salsa is too chunky, then add to your Cruisiart and on the Low setting, pulp your Salsa ever so lightly. Depending on how much you have, you should do this in small batches. You will get some liquid, that is okay, just drain some of it out of the bowl.

Peel your garlic and either cut up or using your garlic press add in your garlic.

Wash and then cut up your Basil and Cilantro and add to the Salsa mixture.

Add in the salt and pepper. With your Lime, roll it on your cutting board (it does help when you want to squeeze it) and then slice it in half and squeeze over the Salsa. Save the squeezed limes and after you are done making your Salsa, wash your hands with the lime's and some salt. This will remove the pepper juice and smell from your hands.


Ready to serve.

Options:
#1--Add in some fresh fruit that has been cut up finely (Pineapple, Apples, Peaches, Mango's). Use your judgement as to the amount of fruit you want to add. Also add in about 1/4 to 1/2 Cup of Brown Sugar. This adds a little sweetness to your Salsa and will not take away from the spiciness. This makes a great side dish to serve with Fish or Chicken, or even a different version of Salsa to serve.
#2--If you are going to serve your Salsa that day for a party, slice and chop an avocado and add to your Salsa.
#3--Try roasting your peppers on the grill or saute in a hot pan before you cut them up. This adds a nice roasted flavor to your Salsa.
#4--Don't just use large red tomatoes, but also try Heirloom's and other varities of tomatoes.

Remember--you do not need to add Hot Sauce to your Salsa. The spiciness comes from not only the peppers, but also the garlic and cilantro.

Serve with Tortilla Chips, Pita Chips, etc.

Fresh Salsa will keep in the refrigerator for about a week.