After a long chilly spring, the weather has finally turned hot. And hot weather requires hot salsa.
A few restaurants I visited, especially in the southwest, had great salsa or — if you were lucky — fresh pico-de-gallo. Most of the salsa I found in our local grocery store, however, was disappointing. I think I must have tried every kind of fresh or bottled salsa over the years, looking for the right one. Little did I know how easy it was to make your own salsa. Here’s my recipe:
Ingredients
1 large can of petite-diced tomatoes
1 red onion, diced
2 jalapeño peppers, finely chopped
several sprigs of cilantro, coarsely chopped
1 big squirt of bottled lime juice (maybe two or three limes worth)
salt to taste
Directions
Dump the can of tomatoes in a plastic storage container, add the onions, jalapeños, cilantro, lime juice, and salt. Mix.
That’s it. That’s all you have to do. None of the proportions are really important. Just use a smaller can of tomatoes to make a smaller batch. But, honestly, why would you ever do that?
It does get better if you let it sit for a while. But, on a hot day, ain’t nobody got time for that.
