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Homemade Tomato Salsa

Makes about 2-1/2 cups

There are literally thousands of salsa recipes available. I saw one website that had over two hundred. So, if you want something different and exciting, go to the search engines and have fun. This recipe is for a basic tomato salsa that is excellent with all types of dishes, as well as being a great dip with tortilla chips. See the notes below for some variations. There are some good prepared salsas on the market, but it is so quick and easy to prepare, you really should make your own and it will taste even better.

Ingredients

Combine all ingredients. Let stand several hours or refrigerate overnight. Salsa is best served at room temperature.

Notes: This recipe is very versatile. Canned chiles can be substituted for the fresh. If you prefer no heat, finely chopped green bell peppers will work. You can use more or less onion and garlic. Cilantro has been an 'acquired' taste for me, but I still cannot tolerate the 'soapy' smell on my hands, so I just do not work with it. If you have that problem, use dried cilantro leaves, which add some herbal flavor, but not the assertiveness of the fresh. Alternately, you could use fresh parsley as an acceptable substitute. The ingredients can be chopped in a food processor or blender. Be careful not to purée as you want them chunky. This recipe can be halved, doubled or made in any amount. Leftovers will keep in the refrigerator for up to five days.