How to make fresh salsa.
Today the humidity has returned to this part of Ontario in a major way. Even though today is a statutory holiday, Graham is outside in the yard working hard at building cupboards for my mom’s kitchen in our basement.
Today is the kind of day we like to leisurely snack, and now that tomato and pepper season is pretty much upon us, I can quickly scrape together some yummy things for us to graze on, like fresh salsa.
To make fresh salsa, you will need tomatoes and peppers, any kind or colour. I like to use a variety because I like my salsa to be pretty. I like to use a spicy pepper because Graham likes his salsa HOT. You’ll also need an onion, lemon or lime juice (lime is preferable but today I only have a lemon in the house) and salt and pepper to taste. If you like cilantro, or have it growing in your garden, it’s great to add to a fresh salsa. I hate the stuff, though, so I don’t use it. The recipe is slightly different each time I make this. Today I used one each of Golden Marconi and Purple Beauty peppers, two Oxhearts and one Paul Robeson tomato, half a white onion, salt, pepper and the juice of half a lemon.
Simply chop everything up (wear latex gloves when cutting up hot peppers or risk burning your hands), toss in a bowl to combine and wash your hands thoroughly to prevent the condition I call “hot pepper eyes of fire”. Allow the flavours to mellow together for an hour or so. Even if you can’t wait that long, this will still be tasty. We eat it with multigrain corn tortilla chips.
