The third day of our celebration of National Farmers Market Week continues with a delicious and easy recipe for one of America’s favorite condiments! Skip the jarred stuff and dig some tortilla chips into this salsa fresca or use it on top of fish or chicken for an entrée.
I have a deep love of salsa. When my brother, sister and I were given an opportunity by our parents to have one snack always on hand in the house, we unanimously voted in chips and salsa. I rarely try making my own salsa, because unlike most Farm Aid staffers, I’m not what you would call a “good cook.” (But I am a good eater!) However, this recipe is easy enough even for me. The Copley Square farmers market here in Boston had all of the ingredients for a delicious salsa fresca on my recent trip. Feel free to substitute peppers and adjust heat by adding more or fewer seeds from the peppers you choose. Add chips, and mix up some margaritas to wash it all down!
Makes approximately 3-4 cups
2-3 medium-sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serrano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Combine all of the ingredients in a medium sized bowl. Let sit for an hour for the flavors to combine.
Remember to wash your hands thoroughly after handling chiles! I learned that lesson the hard way :)
"Salsa Fresca" photo courtesy of flickr user erinsikorskystewart through use of Attribution-Noncommercial 2.0 Generic license.