My prized recipe is this salsa. In fact, it was a jar of this salsa that was given to a boy in college who later became my husband. Just for more salsa.
It is no joke, however, that we have eaten hundreds of jars of freshly made salsa since that day in 2013. I love that it is a recipe that has truly adapted to our personal tastes and our hobbies. Salsa can be made from canned tomatoes, but more recently has been made with tomatoes from our own garden. Romas, cherries or the odd slicer mixed with fresh cilantro and an overwintered onion – there’s nothing better! If only I could stop killing potted lime trees…
Kids in the Kitchen: how your child can contribute
Our is our official taste tester, and the kid can take some heat! Two seems to be a year of “helping” and “proving you can”, especially in the kitchen. We recently invested in a Montessori knife kit to expand his horizons in the kitchen. I appreciate that this kit has a wooden cutter that is helping him learn the concept of pressure and blade positioning before giving him an actual knife or crinkle cutter.
Jalapenos are a bit risky to chop without gloves, but he was eager to chop at half an onion while I spent time prepping spices and tomatoes. I’ve also saved an empty spice container to refill with different spices for each recipe, making it easy for him to add. Fortunately, this recipe is extra forgiving about large amounts of cilantro and lime juice, so he was in charge of adding those as well.
- Blender – I am quickly wearing out my Ninja from our wedding registry, and eyeing a Vitamix Explorian Blender for better control of blitzing
- Knife and cutting board
- Kid’s knife kit
- Food storage containers (these are our favorite!)
26 oz diced tomatoes (fresh or canned)
4 oz diced green chiles (can substitute for additional hot pepper)
½ medium onion
2 TB garlic
1 TB honey
1 tsp salt
½ tsp cumin
Cilantro to taste
Juice of one lime
- Pre-chop your onion and jalapeno into smaller chunks to help with blending.
- Adjust lime, cilantro and salt content to your taste
- Store in and airtight container for 2 weeks! (Not suitable for canning)
Favorite recipe pairings:
- Black beans: adding a few spoonfuls of salsa to warming black beans is a great way to add flavor, spice and salt content as your taco side!
- Pulled Pork Enchiladas: for enchiladas, I typically mix my protein with a chopped pepper, shredded cheese and a chopped onion. Pulled pork is my absolute favorite, and mixing in spoonfuls of salsa to my mixture takes this quick meal to a different level.
- Tilapia Tacos with pineapple mango slaw: fish happens to be the fastest protein to defrost, and cook, and eat too! Top fish tacos with a slaw made from chopped pineapple, mango, jalapeno, lime, cilantro and spoonfuls of salsa.
Summer is just around the corner and I can already taste the bbq that will fill those days. The pantry is beginning to be stocked with extra tortilla chips just to prepare for jalapeno season. What is your favorite pairing for fresh salsa?