Recipe Box < Summer Harvest Recipes < Appetizers

Fresh Salsa

What is needed:

Knife for slicing

Cutting Board

Medium Bowl

Large Spoon

Ingredients:

2 Large, ripened tomatoes

1/2 Large yellow onion

1 Jalapeno peppers

2 teaspoons olive oil

1 teaspoon vinegar

1 teaspoon fresh squeezed lime juice

1/2 teaspoon dried oregano or 1 teaspoon fresh oregano

One small bunch of fresh cilantro or flat leaf parsley

Salt to taste

Chop tomatoes and add to medium bowl.  Finely chop onion and add to tomatoes.  Slice jalapeno, remove seeds and membrane, and dice finely.  Add to tomatoes and onion.  Add olive oil, vinegar, oregano and lime juice to vegetables.   Stir well.  Season to taste wth salt.  Cover with plastic wrap and refrigerate for at least one hour to allow flavors to blend.  Remove from refrigerator about 15 minutes before serving.  Stir well.  Add finely chopped cilantro or parsley.  Serve with your favorite corn chips.

Helpful hints:

If you like your salsa hot, leave some of the seeds and membrane in the jalapeno.  The heat is in the seeds and membrane.  Look for dark green, shiney jalapenos.  Cilantro and parsley are very similar and will add a nice dimension to your salsa.  However, people either love or hate cilatro where parsley is more tolerated.  Try a taste test with a teaspoon of salsa and cilantro to see if you like the flavor.  Then you can add it to the whole recipe.

Murray River salt is the perfect compliment to this fresh salsa.  Kosher salt is also a good alternative salt.