This week in our CSA we had the perfect trio for making fresh salsa: tomatoes, red onions, and cilantro.
I grabbed some of our hardneck table garlic, picked a few sprigs of parsley from our PYO herb area, shucked an ear of sweet corn, and toasted a teaspoon of cumin seeds.
Aside: I could’ve used the jalapenos we have available on our farm stand, but I’m a mild salsa girl so I left those out. 🙂
Back in the day, I used to can salsa that we’d eat all winter, but alas, the time to can salsa is not currently available to me. Thank goodness for fresh salsa that only takes 10 minutes to prepare!
I make a super simple variation of Mollie Katzen’s Salsa Fresca from her Moosewood Cookbook. She recommends peeling the tomatoes by dropping them into simmering water for 10 seconds, but I usually skip that step and no one in my forgiving crew of eaters notices.
Last night I paired our fresh salsa with good tortilla chips (El Milagro brand from Aldi) and chorizo fundido for a full meal that didn’t even require silverware. Yay for less post-dinner clean-up!
Scroll down for the recipe. Enjoy!
- 2 medium-to-large tomatoes (about 1 pound), chopped
- 1 small red onion, diced
- 2 cloves Perkins' Good Earth Farm garlic, minced
- 4-5 sprigs parsley, minced
- kernels from 1 ear fresh sweet corn
- small bunch cilantro, minced
- 1 tsp cumin seeds, toasted
- 1/2-3/4 tsp salt (or to taste)
- 1 tsp apple cider vinegar
- 1 tsp olive oil
- half a lime, juiced
- Combine ingredients in small bowl and mix well.
- Cover tightly and chill at least 1 hour.
- Add chopped Fresno chili pepper or chopped jalapeno pepper if you prefer more heat.