I love salsa. I feel really spoiled that the main ingredients are available from locally grown sources for most of the year here. We have a little farmer’s market here in town every Sunday, and there is a very nice man named Gary who sets up a booth every week and sells a great selection of produce that he grows on his own farm without any pesticides.
During strawberry season, I purchase a half flat from him every week, and occasionally a full flat (which happened this week!). He’s also got several varieties of tomatoes and peppers that are available on a regular basis, as well as pickling cucumbers, which I love to snack on (and pickle!). Every time I walk past all of those beautiful tomatoes and peppers, all I can think about is salsa. I get my fix with a fresh batch about once a month, altering the recipe ever so slightly based on what’s in season. I change up the colors of my tomatoes and peppers, and sometimes I get a little wild and throw some fruit in there. 😉
On my last weekend trip to the market, I picked up some very large yellow tomatoes and sweet peppers from Gary’s stand. Following the trend from my previous recipe, I’m all about the orange and yellow produce this week. I have some yellow beets in my refrigerator right now too. All of the produce in that color range just looked so appealing to me in the last few days, and as a result, I have a beautiful bright yellow and orange batch of salsa in my refrigerator right now.
- 3 large yellow tomatoes
- 3 Cubanelle sweet peppers (or other sweet pepper of similar size - appx 4" long)
- 1/4 large sweet white onion
- 1 cup cilantro, chopped
- Juice of 1/2 lemon
- 1 TB dried and powdered cumin
- 1 TB dried and powdered garlic
- 1/4 tsp sea salt
- Chop up the tomatoes, peppers, onions, and cilantro.
- Add all ingredients to a large mixing bowl and stir together.
- Serve with your choice of sliced vegetables (me) or chips (husband modification).
- Recipe yields roughly 4 cups. Great for a party!
- This salsa recipe is also very good on a taco salad!
- You can eat it right away (I frequently do), but if you can stand to wait, letting the flavors mingle overnight will produce a much richer flavor and softer texture.