I’m no chef, heck I’m not even close to an amateur chef but let me tell you I can follow a written recipe like a pro!! Chips and salsa & cheese and crackers are pretty much all I need in life to survive. Stuck on a desert island and I could only bring 3 things… (this counts as one) chips & salsa dip, (this counts as one) cheese & crackers, and then some sort of weapon or wine. This is under the assumption I wouldn’t be stuck there for very long.
A few weeks ago I was craving some fresh homemade salsa dip. My mom wanted me to bring something to my aunts for Labor Day so I did a bit of pinteresting. Found a recipe I thought fit my pickiness and off I was. I had gotten 2 HUGE tomatoes at the farmer’s market earlier that week (for like 2 bucks mind you) so I needed to hit Wegmans for a few tiny ingredients… literally and figuratively.
For the most part, I tried to mimic this salsa recipe. I ended up added a thing or 2 that I liked from doing a little more research.
I know mason jars are suuuuper cliche right now but no joke they are a fabulous storage option for your fresh salsa. Keeps it fresh and allows for easy travel if you’re going to a party or just bringing it into the office! Okay onto the the salsa ingredients –
2-3 Large Tomatoes (add another one if you like more tomato)
1/2 Yellow Onion (I’m not into onion so really go with your heart)
1/4 or 2 strips of a Green Pepper
1/2-3/4 Jalapeño depending on your desired hotness level
1 clove of garlic
3/4 cup of chopped Cilantro
some salt and pepper to taste
5 gentle squeezes of Lemon & Lime juice (half or 1 Tablespoon of each if using fresh)
Feel free to double this to make a bigger serving! Once you make it a time or 2 you’ll find your ingredient niche and add or subtract a few of the measurements above. Everyone likes it a little different!
To start, grab your tomatoes. I had an Oster chopper thing and put a few cubes of tomato in that to get some liquid going. After that, add to a bowl. Now hand chop the rest of your tomatoes. I wasn’t exactly sure how much tomato I wanted so I chopped a little, adding other ingredients, and then chopped a little more. After you have your tomatoes under control, grab the onion (and your tissues lol). Again, I chopped up a few cubes of onion and threw that in the Oster. Had to hand chop a few pieces that didn’t get chopped finely enough, though. Then grab the green pepper. I cut a few healthy stripes off the pepper and chopped it up. I estimated the size of the chop from how it is in the normal Tostito salsa. From there I gave it a good ole stir. That’s when I decide if I need more tomato or maybe need more blended tomato (the great juices!).
Then I tested my patience with the chopping of the jalapeño. I wanted it chopped pretty fine so I went in with the knife and chopped, chopped, chopped. Keep the seeds with it!!!! That gives the salsa the heat!!! I repeat, put the jalapeño seeds in the bowl!! Now the garlic. I hate myself for not buying the pre-chopped kind so again I went in and chopped, chopped, chopped. Threw that in the bowl and gave it another good stir. All your hefty ingredients should be in there now. Grab your cilantro and start chopping that up. Throw that in. Shake in some salt & pepper and then add the lemon & lime juices. Again, give it a stir. From here I taste test and add more as my little taste buds desire. Remember that your chip is most likely going to be salted so no need to go heavy with the salt. To finish, add a bit of cilantro to garnish on top & you’re good to go!
This fresh recipe is perfect for a last minute dish or even just to satisfy those tastebuds at home. This has been a huge hit at my house! I’ve made it 4 or 5 times since Labor Day and will most likely continue throughout the winter.
Enjoy some fresh salsa, you deserve it!