Southwestern tomato salsa recipe

In the summer when the tomatoes are coming in from all directions, making fresh salsa is an almost mandatory activity. In addition to the spicy and addictive flavor, fresh homemade salsa also keeps in the refrigerator for up to a week.

Packed with vegetables, salsa pumps excellent nutrition into meals to which you add it. And if you keep a bag of corn chips around, you can make a satisfying and healthy snack with your salsa anytime.

Note that this salsa recipe is a relatively mild version. You can make it hotter by adding extra jalapenos and more hot pepper sauce.

Recipe ingredients:

1 Spanish onion

1 clove garlic

1/2 green bell pepper

1 jalapeno pepper

2 Tablespoons lime juice

3 Tablespoons cider vinegar

2 cups chopped fresh tomatoes

2 Tablespoons chopped fresh cilantro

1/4 teaspoon cumin

1 teaspoon coarse salt

Tabasco or other hot pepper sauce

Cut the onion, garlic, bell pepper, and jalapeno pepper into large chunks. Add these ingredients to a blender or food processor along with the lime juice and vinegar. Process until everything is mixed and chopped up to small to medium pieces. Now add 1/2 cup of the tomatoes and blend into the pepper and onion mixture. Empty the blended salsa into a large bowl and stir in the rest of the tomatoes, cilantro, and seasonings. By blending in a portion of the tomatoes and leaving the rest chopped by hand, you will get a salsa that is chunky but has a bit of a pasty quality to help hold it together, especially on a chip.

Before serving this salsa it is best to cover it and allow the flavors to marinate for 30 minutes. Then taste it and add drops of hot pepper sauce to suit your taste.

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