Homemade Salsa



Bottled salsas are certainly very convenient to keep in your refrigerator. It’s also more convenient than making your own if you’re in a two-person household.

But sometimes, you stumble on some really good organic tomatoes and just have to have the homemade stuff.  This recipe I made uses Roma tomatoes and came out excellent because of the sweetness of the tomatoes.

You cannot keep this salsa in the fridge for longer than a couple of days.  You can use it in various ways and other recipes however.  An acquaintance at work once taught me a simple salsa and chicken recipe.  It was pretty easy:  put some boneless, skinless chicken breasts in your slow cooker, dump a whole jar of your favorite salsa, set to cook on low for 8 hours and leave for work.

Homemade Salsa:

10 medium-sized Roma tomatoes, seeded and diced

1 small white onion, finely minced

2 small garlic cloves, finely minced

handful of cilantro sprigs, chopped (more if you want)

1 small jalapeno pepper, finely minced

juice of 1 lime

salt and pepper to taste

Mix all ingredients together and chill in the refrigerator about 2 hours before serving.  Keep in your refrigerator only for 2 days.

Use it up to accompany your breakfast omelette or a store-bought roasted chicken dinner, for chips or for the next taco dinner.