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.
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