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Salsa Fresco

Chips and salsa

Way back in August, those halcyon days of summer, I canned many quarts of Roma tomatoes. They were fresh from the vine and I processed them only enough to preserve their sunny, tomatoey goodness. I am so glad I did. I washed them, cut them into quarters, filled the quart jars with as many tomatoes as I could cram in, and then topped them off with a slightly salty brine. Once the lids were on them I processed them in the canner for 45 minutes. So while the tomatoes are cooked they have somehow retained their form, substance, and their delicious taste and aroma.

I’ve totally given up only consuming local fruit and veg so I’m now free to cook my way through the world until our CSA’s Spring share in May. My refrigerator is loaded with fresh ginger, basil, mint, cilantro, carrots, daikon, bok choy, scallions, shallots, garlic, and fiery peppers from Mexico and Thailand. For a snack this afternoon I wanted salsa and I’m not talking salsa from a jar …I wanted Salsa Fresco.

Here’s my recipe.

Vanessa’s Winter Salsa Fresco

1 quart jar of my canned Roma tomatoes, diced
4 Scallions, sliced fine
2 garlic cloves, chopped fine
1 Jalapeno pepper, chopped fine
1 handful of cilantro, large stems removed, chopped
Cumin, salt, and pepper to taste
Several dashes of Tabasco
Lime juice

Mix, taste, adjust seasonings, eat, share if you must, eat more.

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Today my genius husband and I have been married for 19 years! We have enjoyed every minute and I couldn’t do what I do without him. Isn’t it nice not to have to look at those hideous dumplings anymore?

January 2, 2007 | Filed Under ethical eating, food, vegetable 

comments

2 Responses to “Salsa Fresco”

  1. Jacob on January 4th, 2007

    First off, congratulations! 19 years of wedded bliss is what I hear. I’m a sucker for fresh salsa and loosely follow a recipe in Rick Bayless’ book “Mexico One Plate at a Time”. His recipe is similar to yours, but he uses white onion, which he dices and then rinses to prevent those dreaded onion burps. His jarred salsas are pretty good too (Frontera brand), but nothing compares to fresh homemade salsa and yours looks delicious!

  2. vanessa on January 4th, 2007

    Thanks Jacob! Frontera is a good jar salsa, I especially like the Chipotle.

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