Yes, fresh salsa season has arrived. Ah…this is good eating.
From Moosewood Restaurant New Classics
This is our staple salsa recipe. Of course these days we just chop any mix of the ingredients below and put them in a bowl, stir and enjoy. We rarely add the olive oil, it just doesn’t need it. But as a guide to get going…ah, enjoy the freshness!
We really love it when the tomatillos are ready and we use those as the green, but underripe tomatoes work as well as the green varieties. Multi colors are great, but it can be any mix. We have found when you are tripling (or more) the recipe, it is best to go easy on the lemon juice and olive oil and then add as needed for taste.
This is the season for fresh salsa with chips, eggs, meats, veggies — really just with a spoon is fine too! And the leftover juice, a lovely spicy tomato juice!
Ingredients
- 3 cups chopped tomatoes (red, yellow, sungold, tomatillos, unripe green—mix of your choice)
- 2 T chopped cilantro
- 4 t olive oil (optional)
- 2 T lemon or lime juice
- 1 hot or medium pepper chopped (Anaheims & Hungarian Hot wax are great as you get more pepper crunch with some spice but not too much)
- Any number of sweet colorful peppers, chopped
- 2 cloves of garlic, minced
- 2 scallions or a fresh onion, chopped
- 1/2 t salt
Combine all ingredients in a bowl and mix well. Serve at room temperature or chilled.
