Salsa Fresca with Lots of Variations
When tomatoes are at their best, it’s well worth making salsa at home, rather than buying it in jars. This is a simple and delicious appetizer to serve with tortilla chips. This makes about 1 1/2 cups. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas.
- 2 cups diced ripe tomatoes
- 1 or 2 scallions, chopped
- 1 or 2 jalapeño peppers, seeded and coarsely chopped, to taste
- ¼ cup chopped fresh cilantro or parsley
- Juice of ½ to 1 lemon or lime, or more to taste
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree.
- Transfer to a shallow serving bowl to serve.
- Store leftovers in an airtight container, refrigerated.
Add any or all of these to the basic salsa.
Chipotle: Add 1 or 2 canned chipotle chilies in adobo in place of the fresh hot peppers (during processing).
Fresh corn: Add the kernels from 1 ear lightly cooked or grilled corn, after processing.
Peach, nectarine, mango, or apricot: Add from 1/2 to 1 cup pitted and coarsely chopped fruit (during processing)
Bell pepper: Add a finely diced raw, grilled, or jarred roasted bell pepper.
Cucumber-dill: Add a garden-fresh Kirby or 1/2 medium cucumber and 1/4 cup minced fresh dill
Sun-Dried Tomato: Add 1/4 cup or more sliced dried tomatoes.
Fresh peach or nectarine: Add two finely diced lush ripe peaches or nectarines
Garlic and/or onion: If you know your guests will be able to tolerate raw onion or garlic, add a small quantity of either or both. But don’t serve it to me, as I’m one who can’t tolerate the allium family in the raw!
- Here are 8 more fresh and tasty salsa recipes