A commenter on my omelet post had a question about salsa and how to prevent it from getting frothy. Just thinking about salsa, frothy or not, made me salivate. Images of tomatoes and limes and onions and chips started rolling about in my imagination. I had to make some.

So almost all the veggies in salsa are out of season here. But it is the right time to be thinking about salsa gardens. Tomatoes, pasilla peppers and onions can all grow here. I’ll try to plant some cilantro, though it always bolts, but the limes, there’s no way I’ll be able to grow limes this summer. At least I can make an almost salsa garden this year.

Anyway, the salsa I made last night took inspiration from this story about making homemade salsa that appeared last August in The World. As per the article, I used a small can of El Pato brand Salsa de Chile Fresco in my batch. I have to say, it really makes it taste good.

Usually, I chop salsa ingredients by hand, but it was fairly late when I began making the salsa, so I used my food processor, pulsing, to chop. I’ll admit it, the salsa was a little frothy just after processing, but by this morning all froth had dissipated.
By the way, the chips in this photo are Juanita’s Tortilla Chips, made in Hood River, Ore. They taste like restaurant tortilla chips, but better. Needless to say, they are way better than most commercial brands. If you can’t find Juanita’s, I tend to like tostadas (fried tortillas) as a vehicle for my salsa.

Recipe

Salsa Fresca

6 Medium tomatoes

1 Medium sweet onion

1/2 Large Anaheim pepper (you can substitute whatever kind of large, mild chili pepper you want, like a pasilla, poblano, banana, etc.)
1/2 Cup chopped cilantro

1 7.75 ounce can Salsa de Chile Fresco

Juice of two limes

1 Teaspoon salt

Fresh ground black pepper to taste

Quarter the tomatoes, onion and pepper. Pulse in a food processor until chunky. Add everything else and pulse a couple more times until thoroughly mixed.

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