Basic Fresh Salsa

Homemade uncooked salsas can't be beat for fresh and vibrant taste and color, and they're so simple to whip up that a new batch takes hardly more time than you would spend choosing from an assortment of store-bought varieties. I love to have it on hand for a late-night snack with tortilla chips or to dress up my morning eggs.

The basic ingredients listed below can be pulsed in a small food processor to any desired consistency, or simply chopped finely and mixed by hand for an extra chunky salsa, or finished off with any number of additional ingredients for which I've provided a sample below. If you like an extra kick, add another jalapeño or experiment with hotter peppers like habaneros. You almost can't go wrong playing around with these ideas to make the fresh salsa of your own tastes. I hope you enjoy both the process and the results!

Basic Fresh Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on September 23, 2011 Simple uncooked salsas are unbeatable for fresh and vibrant taste and color Print this recipe Basic Ingredients: 2 medium tomatoes 2 jalapeño peppers 2 green onions, trimmed 1/4 cup fresh cilantro leaves juice of 2 limes Optional Ingredients: 1/2 teaspoon sea salt, or to taste 1/4 teaspoon ground cumin, or to taste 1 clove garlic 1/2 cup fresh or frozen corn kernels 1/2 cup refried beans Instructions: Pulse the basic ingredients in a small food processor to any desired consistency, or chop finely and mix by hand for a chunkier salsa. Finish off by mixing in any number of additional ingredients. Makes about 1 1/2 cups

Other salsas and Mexican dips you may enjoy:
Simple Salsa
Guacamole
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Hot Green Chili Sauce

On the top of the reading stack: Eat Vegan on $4 a Day: A Game Plan for the Budget Conscious Cook by Ellen Jaffe Jones

Audio accompaniment: Trentemoller - African People (Jokke Ilsoe Remix)