Fresh Salsa

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I look forward to tomato season every year, and I just love the fact that it lasts so long! I love this season for three very specific reasons: 1) Fresh Tomato Bruschetta, 2) Caprese Salad, and 3) Fresh Salsa. I’m not usually a person who will opt for eating raw tomatoes any other way aside from these. I generally pick them out of my salads and off of my subs, or ask for them to be omitted entirely, but if they are prepared in any of these three ways, count me in! Today, I’m going to share with you how I make one of these glorious tomato recipes…my Fresh Salsa.

Now, I would be remise if I didn’t provide a couple of disclaimers with you before sharing this recipe. My first disclaimer is this…once you make this salsa, there is a very good chance you will turn into a Salsa Snob and look down upon all that jarred stuff you can buy in the grocery store. And although it’s great that you’d rather eat fresh vegetables and fruits, I will tell you from experience that Fresh Salsa is NOT as convenient as those jars! In fact, when you are sitting on your couch having a craving for it (unless it’s already made and sitting in your fridge). the likelihood of you heading to the grocery store to grab the stuff you need to make it, is well…NIL. If you do actually have it sitting in your fridge however, good for you, because it’s insanely delicious and you can get right to snacking!

My second disclaimer is this…if you’re not too keen on spicy foods, take it easy on the amount of peppers you put in your salsa. Try cutting it back to 1/2 or 1 Serrano pepper instead of two. If however, you’re someone that loves spicy food, go all in with the two peppers, because although they will set your mouth on fire, they do it in such a way that you just…can’t…stop shoveling this stuff into your mouth! It’s hard to explain…you will just have to see for yourselves.

My third and final disclaimer is this…when serving this salsa, plan to provide each person partaking in its splendor with their very own full-sized bag of tortilla chips. This is sort of a requirement, because when I tell you this stuff is addicting, I’m not lying!

For this recipe you are going to need: an onion, fresh garlic, boiling water, Roma tomatoes, cherry tomatoes, Serrano peppers (if you can’t find these, Jalapenos will substitute just fine), Himalayan pink salt, freshly ground black pepper and lime juice. If you like cilantro, go ahead and add in about 3 Tablespoons of that as well. You won’t ever find me including cilantro in my salsa though. I am not a fan, but FUN FACT…I learned that there are more people out there in the world just like me. Turns out, there’s this thing called the Coriander gene. People who have this gene strongly perceive the soapy flavor in the cilantro, and yep…that’s me…I strongly dislike the stuff for that very reason…but I digress.

To make this Fresh Salsa, begin by placing a medium strainer over a medium bowl. Empty your onion and garlic into the strainer and pour your boiling water over mixture to bring out the flavor of the onion and garlic without cooking it. Drain thoroughly and discard the water.

Then, in a large bowl, add in your onion and garlic mixture, Roma tomatoes, cherry tomatoes, and Serrano peppers. Season with your salt and pepper and drizzle your lime juice on top. Mix until it is thoroughly combined. At this point, you will want to taste your salsa and adjust the salt and pepper to your taste.

Serve cold or room temperature with tortilla chips.