Mild Fresh Salsa
Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.
Yield
5 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
tomatoes
on the vine, chopped |
|
| 1 | small |
onions
chopped |
|
| ½ | each |
green bell peppers
chopped, for mild salsa or 3-4 jalapenos for hot |
*
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | each |
limes
juice |
*
|
| 1 | splash |
red vinegar
|
* |
| 1 | x |
kosher salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
tomatoes
on the vine, chopped |
|
| 1 | small |
onions
chopped |
|
| 0.5 | each |
green bell peppers
chopped, for mild salsa or 3-4 jalapenos for hot |
*
|
| 59 | ml |
cilantro
chopped |
|
| 1 | each |
limes
juice |
*
|
| 1 | splash |
red vinegar
|
* |
| 1 | x |
kosher salt
to taste |
*
|
Directions
First chop the tomatoes and place them in a fine mesh colander.
Squeeze the excess fluid from them with a spatula. This will prevent the salsa from being too watery. Transfer the tomatoes to a large bowl.
Chop the onion, peppers, and cilantro and mix all the ingredients together.
Add salt to the salsa until you achieve your desired degree of salinity.
Finally, to maximize flavor, allow the salsa to rest, covered with plastic wrap, for an hour so the flavors can meld.
The flavors will also be more robust at room temperature.
