Fresh Salsa

I love making my own salsa - I never buy it anymore because it's really quick and easy! I posted a while back about making salsa in the blender with canned tomatoes. I love that recipe because, like I said, it's quick and easy and always turns out very yummy.

But sometimes I like a good fresh salsa as well. Tomatoes were on sale for $0.33 a pound when we did our grocery shopping this week, and we got a LOT of them! We also got jalapenos, because they were also on sale. I have a recipe for fresh salsa that my sister gave to me a long time ago. It uses essentially the same basic ingredients as the other salsa I make, except fresh tomatoes instead of canned and you just chop everything instead of using the blender. I hadn't made this salsa in quite a while, but decided that this would be the perfect time! Oh, it turned out so good! We ate the whole batch in one sitting.


Fresh Salsa
2 cups seeded and finely chopped tomatoes (about 4 to 5 small)
1 stalk green onion, finely chopped (I used about 1/4 cup finely chopped yellow onion)
1 to 2 hot peppers (green, red, serrano, jalapeno) seeded and finely chopped
2 tbsp. lime juice (or lemon)
2 to 3 tbsp. fresh cilantro, snipped into small pieces (substituted dried parsley)
1 small green pepper, seeded and finely chopped (didn't have, didn't add)
1 large or 2 small cloves garlic, minced

Stir all ingredients together and cover, then chill for 2 hours or up to 2 days.


We served this over Cheesy Chips: Spread tortilla chips in a single layer on a baking sheet. Sprinkle liberally with shredded cheddar, then sprinkle with chili powder. Heat in hot oven (about 450 degrees) until cheese is hot and melted.