We took a summer to prefect and simplify our salsa recipe. Honestly, we love our salsa recipe – but it is intentionally quick, simple and reproducible. This is a straight forward, unfussy and accessible fresh salsa recipe.

METHOD

We have been making this recipe for about three years this summer. It started at as a quest to find a homemade fresh salsa recipe easy to reproduce. This meant finding something that would seem fresh, but be easy to have on hand. Only had few ingredients, but tasted good right away and the next day. We did a few recipes, most of which used fresh ingredients. What we noticed in Central Kansas is that the jalapeños and tomatoes you get in the grocery store during the winter are so much different than the summer. Also if you happen to have garden fresh – it makes this salsa different as well. After reading a recipe that noted Mexican restaurants normally use canned tomatoes, we settled on mostly canned or jarred for these two specific ingredients. Onions, Limes and Cilantro seem to do okay getting those fresh all year round.

If you have a salsa garden, which would have all these ingredients together, please make this recipe and tell us in the comments how it turns out! Or better – invite us over and let us try it with you!

CHOP & MEASURE

Chunk and blend one medium sized onion. After that add 3 white ingredients and 3 green ingredients.
WHITE: Salt, Sugar and Garlic.
GREEN: Jalepenos, Cilantro and Lime.
When I think about it this way it makes it so easy to remember and replicate.

BLEND

Blend these chinky or until it is a paste, we like this step more like paste. Add the tomatoes and blend until it is a chunky as your family or friends prefer.