This recipe uses ingredients from your Basic Salsa Seed Starter Kit! It's a great way to finally have fresh home grown food in your own kitchen! You'll taste the difference when making this salsa yourself, no more store bought salsa! Keep in mind the herbs in this kit come up quickly and will need to be tended to while the tomatoes, onions and jalapeños mature over the growing season.
4 Ripe Hamson tomatoes, cored and chopped
4-6 Cherry tomatoes quartered
1 Walla Walla onion peeled and chopped
2 garlic cloves peeled and diced.
1 Jalapeño, stemmed, seeded and diced (feel free to add a second jalapeño or leave in a small amount of seeds if you like it spicy!)
3 tablespoons fresh chopped cilantro
1 Lime (Start with a half a lime. Lime can be overpowering. So start small and add more at the end if it’s to your liking.)
1/2 teaspoon ground cumin
Pinch of sugar
1/2 teaspoon salt
Diced chives for topping
Take your chopped ingredients and mix together. Then add the salt, sugar, and juice from half the lime. Mix again, and at this point it’s best to give it a taste and make it just the way you like it. Perhaps another pinch of salt, a little extra jalapeño or the juice from the other half of lime.
Now you can refrigerate the Pico until it’s ready to serve. I like to give it 12-24 hours in the fridge, so all the flavors really meld together. Just before serving I like to top with fresh chopped chives and some fresh cracked pepper.
Making Homegrown Salsa:
To turn this recipe into a salsa, you can boil the tomatoes whole for 10 minutes, making them a little softer. While they cook, the garlic, jalapeño and onion can go into the food processor. Since these are the harder veggies you want to make sure they get chopped up nice and fine, avoiding any large chunks.
Then combine everything else into the food processor, including the chives this time. Blend until smooth and do the same taste test as before. Maybe a little extra lime. I like to add extra cumin when making salsa. Throw it in and blend it up before serving!
Prep time: 20 minutes / Servings: 6 servings