Summer afternoons were made for getting together with friends. Getting together inevitably leads to enjoying food. And, snacks so often include chips and salsa. It’s a classic combo. Almost everyone enjoys it.
This summer make your own!
The garden is the perfect place to get all your salsa ingredients. Even better, everything is super ripe and delicious during the summer months. Below we’ve got a recipe for chunky salsa. If you want it more like a smoother consistency, toss everything in a food processor at the end for a few pulses.
Don’t worry, this salsa is fresh. If you can’t finish it in one sitting you can refrigerate it for a few days.
If you’re feeling adventurous, try adding a cup of diced mango, peach, watermelon or pineapple. Consider it your summer salsa.
If you and your little one are feeling like making everything, make sure to visit this recipe to make the chips: https://chefgigigaggero.wordpress.com/2010/09/17/totally-tortilla/ (Sorry! The link feature decided not to work this weekend. Copy and paste please.)
Ingredients
2 1/2 cups fresh tomatoes, diced
1–3 jalapenos, minced Adjust according to your heat preference. Seeding the jalapenos keeps it milder.
1/4 cup chopped cilantro
1/3 cup minced yellow onion
1 small clove garlic, minced
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cumin
Pinch of chili powder
Directions
1. Wash the tomatoes. Dice the tomatoes. Mince the jalapenos.
2. Remove the cilantro leaves from the stems and chop. Mince the onion and garlic.
3. Stir all the ingredients together in a bowl, adding only 1 jalapeno at a time so you can taste test for heat. Store in a covered container in the fridge for up to four days.
Chef Gigi Gaggero 