Fresh Tomato Salsa Recipe

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

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Fresh Tomato Salsa

Colorful and chunky this Fresh Tomato Salsa will add zest and color to your family table. Red tomatoes team with onion, jalapeño and cilantro to season nearly any savory dish on your menu!

6 plum tomatoes, seeded and diced
1/2 cup diced yellow onion
1 jalapeño, seeded and diced (see note)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon crushed dried oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl combine tomatoes, onions, jalapenos, garlic, parsley, cilantro, oregano, olive oil, red wine vinegar, salt and pepper. Mix well. Serve with corn chips, vegetable slices, tacos, flautist or any other favorite dish.

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Fresh Tomato Salsa Recipe

8-10 large tomatoes (home-grown the best, but store bought in a crunch o.k.)
1 large onion
jalapeno peppers (to taste for desired hotness)
chopped fresh cilantro (to taste)
chopped garlic
cumin
green peppers
salt, to taste if desired

Chop all vegetables.
If you like hot leave a few seeds of jalepeno.
Sprinkle with cumin and salt to taste.
I have also used this same recipe and cooked all ingredients down.
Canned in sterile jars and processed according to directions.
This is good to add to the homemade chile in the winter!
You will never go back to store canned tomatoes again!

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