May—please be kind! Reading the reports about a horrible allergy & bug season really has me wishing for a blizzard. The experts say because we didn’t have a prolonged freeze this winter we are doomed!
I for one am going to ignore these warnings and plan for a glorious Spring. It’s time to pop the Allegra and get out in the garden. I’ve never really had much of a green thumb, but I would really like to. Every year I say I am going to grow everything I need to make homemade salsa. This year I’m determined!
That’s right—tomatoes, cilantro, jalapeños and onions, you are all on my list! If you don’t mind chopping give it a try.
Fresh, Homemade Salsa
3 tomatoes diced with juices
(If you prefer a thinner salsa pulse them in the food processor or blender)
1 small red onion finely diced
2 cloves garlic minced
1 fresh jalapeño finely diced with seeds
(I love spice! If you don’t, remove the seeds.
Be careful: I recommend wearing gloves when working with hot peppers as the oils can get under your fingernails and become difficult to remove.)
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Mix all ingredients together in a large bowl and allow to sit for at least an hour to blend flavors. (or as long as you can wait!)
Fresh salsa is such a healthy and versatile condiment. You will be happy to have it on hand. Play around with it. Use mango or other fruit in place of the tomatoes. Spoon it over grilled chicken or fish, make homemade tacos, put it on a baked potato or just grab some fresh corn chips and enjoy!
Cindy Coligan is a native of Houston, Texas. A graduate of the Institute of Culinary Education in Manhattan, she is the chef/owner of Lanie Lou’s Cafe at 135 East Erie Street (just off Route 303) in Blauvelt, NY. Reach her at (845) 680-6199.
