I’m feeling sad that summers at it’s end and fall is on it’s way. It’s not that I don’t like fall, I actually really enjoy it. Fall is just too short and here in Canada we know that cold white stuff comes shortly after. In an attempt to make summer last longer, I created this fresh salsa recipe that reminds me of hot weather and Mexico. We’ve been getting a lot of tomatoes through the CSA, along with onions, garlic and green peppers. All perfect for making salsa. The flavour of fresh homemade salsa doesn’t even come close to comparing to the store bought stuff that’s full of preservatives.
I used parsley in this recipe because that’s all I had in the house but cilantro works great too. This salsa recipe could also be fermented if you wanted the benefit of probiotics. To do that you could either add more salt or whey and then let it sit on the counter for a few days. Salsa is a great condiment that can go with the usual Mexican fare like nachos and tacos but I also use it to put on salads with some extra virgin olive oil as a dressing. Its good with fish and chicken, on potatoes, with eggs and mixed into legumes.
We had our salsa on lettuce wraps and it tasted so fresh and flavourful. For the wraps we used green leaf lettuce then topped them with cooked ground bison seasoned with chipotle chilli powder, shredded red and golden beets, and salsa. On the side we had roasted garden potatoes in red palm oil seasoned with some Himalayan rock salt, pepper and cayenne powder.
- approx. 2 lbs tomatoes
- 2 jalapeño peppers
- 1 green bell pepper
- 1/2 c parsley or cilantro
- 4 cloves of garlic
- Juice from one lemon
- 2 tsp salt
- Dice tomatoes, onions, green bell peppers and jalapeño peppers. Add to a medium sized bowl and combine. You can remove the seeds from the tomatoes and just use the meat. If you don’t it makes a pretty runny salsa but still tastes awesome.
- Chop parsley into small pieces and add to bowl.
- Minced garlic and stir into bowl to combine.
- Squeeze the juice of one lemon into the bowl and add sea salt. Stir to combine and transfer to mason jars or glass container.
- Let sit over night in the fridge so the flavours can meld together. If your in a rush a few hours is fine but the flavour definitely gets better the next day.