When our favorite organic salsa was bought by another company, who then ruined a great salsa, we tried hard to find another. No dice. So many companies use lemon juice (not a bad substitute for lime) or worse, vinegar, and it tastes off.
But hey, I’m a California gurl! I decided to make our own. And I froze half of it because I remember my mom freezing half of hers (or I think she did, so we will experiment and post a comment later.)
This is amazing on eggs, over refried beans (canned or homemade), over any meat, over fish, over eggs, heaped into a burrito of whatever before it is rolled, and . . . I can’t think of anything salsa is not good on except desserts — and I am sure they are out there.
BTW, did I tell you I am not a tomato fan? This is the game changer. LOVE salsa.
ORGANIC CALIFORNIA TRANSPLANT THE-REAL-DEAL SALSA
Puree, then place in large bowl:
- 4 fresh organic Roma tomatoes
- juice of two limes
Whole Ingredients, Finely Chopped, added to large bowl:
- 4-5 fresh organic Roma tomatoes
- 1/2 head elephant garlic (I prefer mine baked then cooled before chopping)*
- 1 finely chopped red onion
- 1-3 T Pepper Pesto (how hot do you want it?)
- 1 cup finely chopped parsley**
- 1 t cumin (or more if you love it), salt and pepper to taste
Everything goes into a big bowl, and is mixed thoroughly. It is good same day but better then next — the tastes mix all up!
This makes enough for a family of salsa eaters, or to hand over to your neighbor across the hall or over the fence.
* 2-4 cloves garlic can be put into the processor in place of Elephant garlic, which is milder.
**I have used finely chopped carrot tops, no stems, for a fresh earthy, slightly sweet taste of carrot
Always organic or non-GMO, humanely raised. It matters!
Aquabee Super Deluxe 9×9-inch journal with a Platinum Preppy fountain pen,
Noodler’s ink, and Daniel Smith, QoR and Holbien watercolors.
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