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  • Jul
  • 13

Time to Salsa!

Posted by at 8:52 AM | Permalink | 1 Comment
Time to Salsa!  by Kerry Anderlik

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I love fresh salsa. I used to experiment with different ingredients and different recipes,but the most delicious recipe I have found is in Ingrid E. Newkirk’s Compassionate Cook vegan cookbook.

It’s called Salsa Mexicana, and it’s really simple to make, with just four ingredients: tomatoes, peppers, onions, and cilantro. Although I’ve settled on Ingrid’s recipe as the perfect fresh salsa recipe, I still experiment with different varieties of tomatoes and peppers in my quest to try new salsas. Let me tell you what the secret kicker is: fresh vegetables from my own little garden.

And here’s how I do it:

During the dreary days of winter, I pore over seed catalogs to pick a few new varieties each year. I generally go for bush compact varieties with the earliest maturity dates. I start my pepper seeds and onion seeds in small pots in my living room window in early February. I start the tomato seeds, the cilantro seed, and onion sets in early April.

When it’s warm enough outside (generally in mid- to late May), I transplant the little plants outdoors into the garden, planter boxes, or permanent containers, as described by Prime blogger Elizabeth Bublitz in her post Animal-Friendly Gardening for City Folk.

By mid- to late summer, I make my first batch of salsa by chopping up cherry tomatoes, green onions, and cilantro. Later in the summer, I can add peppers. I’m a bit of a sissy when it comes to really hot stuff, so I often use sweet peppers and chili peppers rather than jalapeños.

There’s nothing like fresh salsa made with tomatoes, peppers, green onions, and cilantro from the garden or from containers on a sunny deck. And starting plants from seeds is a fun and inexpensive way to make delicious fresh salsa to serve with tortilla chips or as topping on bean burritos.

I have had success with just about any type of cilantro, which grows almost like a weed and even reseeds itself, and any type of onion works just fine (sweet, yellow, red, white, or bunching), but I have not yet settled on my favorite variety of tomato or peppers.

I would love to hear from PETA Primers about their favorite salsa recipes.

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  • Cynthia says:

    Newkirk’s recipe sounds great! I also like to add mangos, avcocados, and lime juice. Plus hot stuff like cayenne powder.

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