Making Fresh Tomato Salsa
Tomato Salsa is one of my favorite foods, in fact, I love it so much I could eat it almost every day. How about you, do you love tomato Salsa?
How I Make Fresh Tomato Salsa
This last March we planted two larger tomato plants that we bought from our local home improvement store, one was a heat resistant variety and the other I forget. But both plants put on tomatoes before the heat hit us, living in the desert that is probably the only way we can grow tomatoes in the summer. When the temperatures get over 100 tomato plants do not set fruit.
We Start With Homegrown Tomatoes
When we can we start with homegrown tomatoes, but usually we have to use store bought but, for the past month, we have been harvesting tomatoes from our backyard, yesterday I finally had the energy to make my favorite tomato salsa. Motivated by the pork shoulder that I purchased earlier in the week for making carnitas, I could not image having carnitas without tomato salsa, so I had to get busy.
Tomato Salsa With Jalapeno Pepper
The thing that is even better than pork carnitas and tomato salsa, is pork and tomato salsa with jalapenos, the flavors of the sweet hot pepper, the salty, fatty pork and tomato salsa, gets me going that is for sure, the combination is just delightful. Of course, we were out of Jalapeno peppers and I keep forgetting to ask for it when Harvey goes to town.
Tomato Salsa With or Without Jalapeno Pepper
So even though we did not have Jalapenos peppers, that did not stop me from making my favorite Tomato salsa, it is still good with pork carnitas. What else would a woman do, can’t go to the store for one pepper, at least not this week, we carry on and use what we have. But I wanted you to know it is my druthers to include a little jalapeno pepper. I wrote the recipe with the pepper as an option because many people do not like the heat peppers bring, you can make it with or without.
Pork Carnitas Later This Week
I love Mexican foods, there are so many ways to use each salsa, it can be used alone with chips, or as a condiment with other foods. It seemed like a good idea to build on the salsa recipe with a recipe for pork carnitas, so keep in mind that later this week I will be sharing my recipe for making pork carnitas.
My hope is that you might make pork carnitas to go with this tomato salsa. Remember that many foods including salsas taste better as the flavors have time to leach out of the ingredients and meld together so if you made it one day and the carnitas or another main dish the next day, the salsa should only get better. Another thing to remember, that I learned the hard way is that if you use peppers in a fresh salsa it will get hotter as time goes on.
Let’s Get This Fiesta Going
Gather your ingredients, wash and chop the vegetable, add everything to a large bowl, taste and adjust seasonings to your liking. Serve with chips, on Tacos, in Burritos, and even with Pork Carnitas. Enjoy!
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How I Make Fresh Tomato Salsa
- 3 cups Tomatoes diced
- 1/4 – 1/2 bunch Cilantro washed stems removed and chopped
- 2 Green Onions chopped
- 1 tbsp Yellow Onion diced
- 2-4 Cloves Garlic minced
- 1 tsp Salt
- Black Pepper a shake or grind
- 1/4 tsp Garlic Powder
- 1 tsp Liquid Smoke
- 1 tbsp Paprika regular or smokey
- 1 tbsp Braggs Aminos or Soy Sauce, or Salt
- 1 tbsp Lemon or Lime Juice
- Wash and chop all vegetables, then everything to a large bowl and mix, Taste and adjust seasonings to your liking. Salsa taste best when it has some time for the flavors to meld together.
- Options: Jalapeno Pepper – If you want some heat add 1/2 to 1 whole trimmed and seeded Jalapeno, chopped. Cumin – Cumin is lovely with Mexican flavors, a pinch to a 1/4 tsp.