Now on most days you might find me whining about all the chunks in my salsa. Until Today.
I always shiver over chunks – it’s a fetish. A large mushy fetish.
So last year I made my homemade fresh garden salsa, and I made it chunk-less. But my husband spoke up about the chunks. He wants. them. Needs them. The salsa must have chunks!
And being the kind and loving wife that I am (patting one’s own back requires a certain amount of skill and flexibility), I went with it.
So here is an update to last year’s version of the Salsa love…
We have the big fat whopper of all salsas now. It’s the perfect time of year if you have ever wanted to make your own – and it is so easy!! Farmer’s Markets are loaded with fresh garden tomatoes, peppers and all kinds of salsa satisfaction! We snagged up a bunch of green peppers, banana peppers, tomatoes. The veggies were local, fresh and awesome. This batch equals a large jar that will last for quite some time – so I may even freeze some of it for later use. It freezes very well by the way! Just thaw and enjoy with your favorite chips.
The NON chunky version…
- 3 large tomatoes (skins removed, cored and cut into small chunks)
- 2 onions, diced
- 1 jalapeno, diced
- 1 lime, squeezed
- 3 TBSP Red Wine Vinegar
- 1 TBSP olive oil
- 6 TBSP cilantro, stems removed and chopped
- ¼ C apple cider vinegar
Salt to taste
1. Core the tomatoes. To remove the skins, boil the tomatoes for approx 1-2 min or until the skin begins to peel off.
2. Remove from heat and skin’s will peel right off!
3. Blend it all up in blender! Serve chilled
Want some hunky chunky love?
- 1 green pepper, diced
- 1 onion, diced
1. Add peppers and onions to a saucepan. Pour in your salsa and bring to a boil.
2. Cover and simmer for approx 2 hours or until veggies are tender.
3. Cool and serve! *Note: you may need to mess with your flavors after simmering. I added extra cilantro and apple cider vinegar because I thought it had more of a spaghetti sauce taste. It’s a personal preference!
Written By: Lynn Stone
