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.