Homemade Salsa

It’s almost tomato season, you guys! Which basically means that it’s ALSO almost the best part of the summer.

You all know what I’m talking about — mid to late August, the days are long, every weekend calls for a beach trip and the humidity sticks in the air for weeks on end. When all you crave is fresh fruit, burgers and ice cream, and there’s nothing a frosty beverage on the beach after a long day can’t cure. It’s this part of the summer EVERY YEAR that without fail makes me wish I lived in a warmer climate so I could enjoy these things all year round.

And thennnn the lazy summer days slip away and I see pumpkin / butternut squash EVERYTHING on the increasingly chilly horizon — and so I forge forward with (sea) salty, bittersweet tears into my other favorite season.

But alas, I digress. Back to the topic at hand: tomatoes. In my mind, they’re considered in season from Cinco de Mayo through at least the end of summer — which means we should all have at least six hundred tomato recipes on hand in order to fully take advantage of their summery, tomato-ey goodness (like this cabby salad! and this cherry tomato vinaigrette!). And so, my homemade salsa recipe has been on repeat lately — do I dare say that it’s becoming my signature dish of the summer?! I think so!

All it takes is a few ingredients from the grocery store (or your garden, which I hope is doing a little better than mine this year), some knife skills and about fifteen minutes, and you’ve got yourself the perfect addition to Taco Tuesday, a casual gathering or even your post-work/pre-dinner snack. Every time I get together with my girlfriends for wine + snacks at someone’s house, this salsa is requested as part of our spread.

Picture this: an epic cheeseboard, endless bottles of rosé and a few good friends. Literally WHAT MORE DO YOU NEED?!

Oh, right. Some chips + homemade salsa. duh.

Homemade Salsa

 

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Prep Time

15 mins

Total Time

15 mins

 

Author: Talia

Ingredients

• 4 plum tomatoes
• ½ sweet white onion
• ¼ red onion
• juice from ½ of a lime
• handful of fresh cilantro, roughly chopped
• salt & pepper, to taste

Instructions

1. Dice tomatoes and onions. Combine in large bowl and add lime juice, cilantro, salt & pepper.
2. For best flavor, refrigerate salsa for at least 30 minutes before serving in order to to allow the flavors to meld.

Notes / Variations

To add some heat, mix in half a diced jalapeño (with or without seeds, your choice).

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