Salsa has become the #1 favorite condiment in American households, and no wonder! It’s delicious, healthful, and versatile. I get a lot of e-mail about salsa, and there are many varieties.
Homemade salsa is so much better than jarred, even if you use canned tomatoes as I did in an earlier post. It’s easy to make it fresh, especially if you use a Vita-mix. Here’s another salsa recipe:
4 ripe plum (or Roma) tomatoes, cut in half
½ sweet onion (Vidalia if available), cut in half
1 clove garlic
½ jalapeño pepper, seeded*
½ tsp salt
1 tsp. sweetener
1 Tbsp. apple cider vinegar
½ cup fresh cilantro leaves (optional)
Combine all ingredients in the Vita-mix container and pulse on low (setting 3 or 4) just until blended. Use the tamper to push food into the blades. The process takes only a few seconds. Don’t overblend unless you prefer picante sauce instead of chunky salsa.
Refrigerate. Keeps for 4-5 days.
*If you like hot salsa, use the entire jalapeño pepper, seeds and all. For mild salsa, substitute a milder pepper for the jalapeño. Be sure to wear plastic or rubber gloves when removing the seeds and membranes of a jalapeño (or any hot) pepper.
I typically add cilantro but didn’t have any the day I made these photos. Tasted just as good, so I now declare cilantro “Optional.”
©2011 Cheryl Norman