Homemade Salsa Fresca

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Once I started making summer dinner-party food, I couldn’t stop with just a salad (even a really good salad).  I had a lengthy barbeque menu just coming out my ears.  I know, I should have gotten that looked at… but I felt the best way to deal with that was to get cookin’. 

What I needed was side dishes, and pronto.  I actually only had a couple hours before guests showed up, (remember, this was an impromptu gathering) and it was time to implement a few fast favorites of mine. 

So I thought, what would Mom do?  She is, after all, a veritable home-entertaining rock star – minus the paparazzi – with a playbook of all the best snappy recipes on call in her blonde head.  

Of course:  salsa and potato salad.  Um, who doesn’t love those at a barbeque?  But unlike your average store bought varieties… well, they’re fresh, and therefore extra delicious + better for you!

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Like that, with the help of a couple cans of diced tomatoes and canned green chilies, I had a salsa that was quicker and better than making a grocery run for a jar of premade stuff.

This salsa is fresh, zesty, and bright, with a medium spice level that will knock everyone’s collective socks off without majorly knocking taste buds off.  I found a fantastic tortilla chip to go with – Food Should Taste Good Multigrain Chips.  With its long list of healthy factoids – like gluten + GMO free – and short ingredient list, I’m a fan.  Not that I’m selling it or something – I just like to share a great find! :)

 

Homemade Salsa Fresca

4 Roma tomatoes, washed and diced

1 yellow onion, diced

3 15-oz cans diced, low sodium tomatoes (I happened to find an organic brand I liked at Costco)

2 4-oz cans diced green chili peppers (medium heat)

2 stalks green onions, chopped

Large handful fresh cilantro, finely chopped

Lime juice from 2 limes, or 4 T. lime juice

2 garlic cloves, minced

Salt, freshly ground pepper, cumin, chili powder, cayenne pepper, oregano, onion powder, garlic powder

In a large bowl, mix together all ingredients, adding seasonings at the end:  you will need at least ¼ tsp. of each, but will probably want to add more to taste.

Here is my suggestion – ¼ tsp. salt, ½ tsp. pepper, ½+ tsp. cumin, 1 tsp. chili powder, ½ tsp. cayenne pepper, ½ tsp. oregano, ½ tsp. onion powder, and ½ tsp. garlic powder.  I’m sure I end up adding more of each of these as I go along, but taste-testing always gets it right!

Blend about half of this mixture in a blender and add back to the chunky mixture.  I like a chunkier salsa, but you can always blend more or less to your preference!

Serve with your favorite chips, on a salad, or on top of a burger!

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