With the weather finally starting to feel like spring, I think fresh fruits and veggies are on everybody’s mind. Maybe that’s why May is also National Salsa Month? Whatever the reason, my eldest daughter, Allison, makes a deliciously mild fresh salsa to help satisfy those fruit and vegetable cravings.
A good homemade salsa can be used for more than a rejuvenating afternoon snack or evening appetizer. You can add it to your favorite omelet in the morning or even use it as a fresh alternative to salad dressing. I myself use it as a flavorful topping over boiled Painted Mountain corn, which we grow here on the farm. Covered with my favorite organic cheese, I pop the whole thing in the oven until the cheese has melted and voila!
However you use your salsa, I think you’ll really enjoy this Quinn family favorite.
Allison’s Garden-Fresh Salsa
3 large ripe tomatoes
1 medium onion, finely chopped
1-3 garlic cloves, minced
2-3 tablespoons fresh cilantro, chopped
2 tablespoons fresh-squeezed lime juice
1 teaspoon sugar
1 teaspoon salt
2 teaspoons cumin
2 teaspoons oregano
1 tablespoon vinegar
Combine onion, garlic and fresh cilantro. Add lime juice, sugar, salt, cumin, oregano and vinegar. Mix well. Remove seeds and chop tomatoes to desired thickness. Chill at least 2 hours to blend flavors.
For a thinner, restaurant style salsa, do not remove tomato seeds and use a food processor or blender.