The other day I went out to my garden and found a bounty of fresh fruit and veggies. Considering my tomatoe plants are dying and haven't produced fruit all summer, I took this as a sign to make salsa.
I am known around this part of Texas for my lack of finness in the kitchen, so the task of making salsa was daunting to say the least. But... if I am going to truly give clean eating a shot, I have to get over my fear of the kitchen.
Easier said than done since I want people to actually eat what I make... which rarely happens in this house.
Anywho, on to Makin' Salsa
4 tomatoes, chunked and deseeded
1/2 small onion, diced
1 jalapeno, deseeded and chopped
1 bunch of cilantro, finely chopped
2-3 cloves of garlic, smashed and finely chopped
juice of 1 lime, to taste
dash of chili powder
agave nectar as needed
1. Place first 5 ingredients into a food processor. Pulse until deired consistency is reached.
2. Add in a couple squirts of lime, cumin, sea salt, pepper, and a dash of chili powder.
3. Pulse again. Taste. Adjust seasoning as you see fit. Add any additional lime juice as well. If the salsa is too hot, add several drops of agave nectar. Pulse.
4. Continue with step 3 until you get the flavor you are looking for.
5. Chill and serve.
I found that you will need more cumin and garlic than any other seasoning.
I added about one tablespoon of agave nectar. The jalapenos from our garden have quite a kick.
Chilling the salsa overnight enhanced the flavor ten fold. Much better the second day.