Fresh Salsa: Easy Recipe

When my sweet mother-in-law gave me a TON of tomatoes from her garden recently, I wanted to turn them into something tasty that would make a nice “thank you” for her always thinking of us.

But let’s be real: this “September” salsa is good any time of the year. Some of my favorite things about homemade salsa include how nutritious it is and how you can customize it to suit your taste. This recipe is bursting with flavor- and you can adjust the heat from very mild to hot! The fresh ingredients and spices get a chance to marry together and even get more delicious by the day… I may or may not be known to lick the bowl afterwards!

Ingredients (makes a few jars):

• Tomatoes- 8-10 medium sized tomatoes, enough to make a few cups when diced
• Onion- I used a small white one but you could also use 1/2 of a large one, diced
• Black beans- I used a half of a can, drained
• Yellow corn- 3/4 cup fresh or frozen (thawed)
• Cilantro leaves- Half of bunch (I love cilantro but you could certainly use less)
• Garlic- fresh cloves (2-3 cloves) or garlic powder (2-3 teaspoons) to taste
• Oregano- 2 teaspoons
• Cumin- 2 teaspoons
• Salt – 2 teaspoons
• Pepper- 1 teaspoon
• Lime- juice from half of a medium size lime
• (Optional- jalapeño or red pepper flakes for heat!)

Directions:

Wash & dice your tomatoes and onion. Add to a large mixing bowl. Chop the cilantro leaves and add to bowl. Then add black beans and corn into the mix (if using frozen corn make sure it has had time to thaw). Now it’s time to get spicy! This salsa is bursting with flavor- these can always be adjusted to fit your taste. Mince the garlic if using fresh cloves (if not, measure out garlic powder) and add to the bowl.  Add oregano, cumin, salt, pepper and lime juice. Mix everything together well!

When I’m finished (and after some sampling!), I like to let the ingredients sit for awhile in the fridge to allow all of the delicious flavors to marry together. Also, if you don’t want a “mild” salsa- add a chopped jalapeño or red pepper flakes for some heat! I’ve also mixed some of this salsa with greek yogurt (or sour cream) for a creamy, rich and flavorful dip. Mmm…

Serve with tortilla chips, on top of enchiladas, or anything your heart desires – enjoy! 🙂

xoxo,

Smitha ❤

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