A close up view of fresh salsa, because all the artsy pictures I got were blurry, and we already ate it all,
so I can’t take more pictures.
I know it’s not quite the right time of year for fresh salsa yet, but in my opinion, there are two basic times of year for fresh salsa. The first is the obvious time, in late summer, when an abundance of ripe tomatoes is encouraging you to look for new and interesting ways to use up tomatoes. The second time for fresh salsa is midwinter to early spring, as you’re craving fresh produce and all you want is a nice tomato, but the grocery store offerings of tomatoes are pale and bland, and you need a way to get the feel of fresh tomatoes while adding some strong flavors to hide the insipidness. As a bonus for midwinter salsa, nearly every ingredient in this fresh salsa is good for boosting your immune system to fight of colds and flus.
This recipe is based on Pioneer Woman’s restaurant salsa, but adjusted to use fresh ingredients, and replacing the cilantro with parsley, because cilantro is about the only food that my husband really, truly hates. The really great thing about homemade salsa, besides fresh ingredients, is that all the spices are adjustable to taste. As written, my recipe has a fairly balanced flavor, but all the ingredients are adjustable to your taste and current mood. Like really spicy salsa? Use a habenaro sauce and double the amount of hot sauce I use. Can’t stand even mildly spicy foods? Leave out the hot sauce entirely, or replace it with a green pepper sauce.
Healthiness rating: Healthy
As mentioned, just about every ingredient in this salsa is immune boosting in one way or another. Plus it goes easily other healthy foods. If you’re avoiding GMOs you’ll want to pair the salsa with organic tortilla chips rather than conventional, but GMOs aside, even the standard corn chips are pretty straightforward in ingredients, mostly containing corn and salt.
Yumminess rating: Yummy
My husband especially enjoys this salsa, especially because I can make to taste, skipping the cilantro and keeping the spiciness down to a reasonable level. I prefer my salsa mixed with sour cream to further cut the acidity, but I can actually enjoy this salsa undiluted. That makes fresh salsa a healthy snack (or side) that my husband and I both really enjoy.
3 cups (about 1 1/2 pounds) roma tomatoes, finely chopped
1/2 small onion (about 1/4 cup), minced
2 cloves (or 2 tsp) garlic, minced
1 tsp honey
1/4-1/2 tsp salt
1/4 tsp ground cumin
1/4 cup fresh parsley, minced OR 2 TBSP dried parsley
1 TBSP lime juice
1 tsp hot sauce, or to taste
Mix all ingredients. Refrigerate for a few hours to thoroughly blend flavors, or eat immediately.
You will note that I filmed this in February and am just now getting around to posting it. Ah, well. Good thing fresh salsa is timeless.