Salsa

There’s a Seinfeld episode all about Salsa. It’s actually quite true and one cannot help but smile as George and Jerry discuss why it has become America’s number one condiment (I have no idea where it stands here in Canada). But Jerry boils it down to one thing: People like to say the word ‘Sal-SA’.

Whether it’s saying it, dipping it, or smelling those heavenly fresh tomatoes, salsa is a great treat.

I’ve been making my own salsa for years and like everything else that’s homemade, you can put your own spin on it. I rarely make mine the same way twice. I usually don’t strain it, but sometimes I do to make it chunkier. Sometimes I squeeze in some extra lime, or add jalapenos instead of the chillies, or hit it with a pile of garlic; whatever I fancy at the time.

With tomatoes appearing at the market it’s the perfect time for fresh salsa. This salsa freezes very well so it can be enjoyed any time of year. With some of the heirloom tomatoes you could even jazz it up with yellow or purple tomatoes. Ohhhh I can’t wait to try that!

 

Tomato Salsa           Makes 2 cups
3 medium tomatoes
2 scallions, minced
2 cloves garlic, minced
handful each fresh parsley & cilantro, minced
½ tsp ground cumin
¾- 1 tsp salt
1 tbs cider vinegar
1 tbs olive oil
1 tbs fresh lime juice
crushed red pepper, to taste
Skin tomatoes & chop in a bowl. Combine with rest of ingredients. Cover & chill.