Goldilocks salsa recipe

I always judge a Mexican or Tex-Mex restaurant by its salsa. I’ve had thick and thin, spicy and tomato soupy, even green salsa made with tomatillos. I can tell when the salsa has been made fresh in-house. Now I have a particular way I like mine and I imagine most people do too. It needs to be hot (but not too hot), thick enough to stay on a chip (but not so thick is doesn’t spread) and fresh. Basically, it needs to be just right. I can enjoy whatever is served in a restaurant, but when I’m making mine at home I prefer this salsa recipe. It is best when it includes ingredients fresh from the farmers market.

Keri’s just-right salsa recipe

Ingredients

• 3 cups of fresh diced tomato
• 1 small red onion
• 1/2 medium bell pepper
• 2 cloves of garlic
• 1 jalapeno
• a generous pinch of salt
• 3 tablespoon fresh cilantro

Instructions

Dice the tomato, onion and bell pepper small. If you are using canned tomatoes, save the juice.

Grate the garlic on a microplane or dice it as small as possible. My microplane is one of my favorite tools. If you’ve ever accidentally chomped on a piece of garlic that should’ve been chopped smaller, you know why.

Remove the stem and seeds from the jalapeno and dice is very small too. If you love tongue-numbingly hot salsa, you can leave the seeds in, but I find it hot enough without them.

Add the vegetables plus salt to a mixing bowl and stir to combine.

Add the cilantro, finely chopped. Refrigerate until ready to serve.

This salsa recipe isn’t tested for canning, so I usually only make one batch at a time. I usually keep this in a jar in the refrigerator, where it will last a few weeks if it lasts one meal.

For a complete meal, serve this with Tex-Mex tacos and a side of fresh guacamole.

Fortunately, two out of three bears don’t like salsa, so I barely have to share.

Yield: Serves 4

Goldilocks salsa recipe

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 cups of fresh diced tomato
• 1 small red onion
• 1/2 medium bell pepper
• 2 cloves of garlic
• 1 jalapeno
• a generous pinch of salt
• 3 tablespoon fresh cilantro

Instructions

1. Dice the tomato, onion and bell pepper small. If you are using canned tomatoes, save the juice.
2. Grate the garlic on a microplane or dice it as small as possible.
3. Remove the stem and seeds from the jalapeno and dice is very small too.
4. Add the vegetables plus salt to a mixing bowl and stir to combine.
5. Add the cilantro, finely chopped. Refrigerate until ready to serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 43mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.