Photo by Tod Dimmick
Homemade salsa is the best salsa. Although there are myriad recipes out there, my favorite is this simple variation on Marion Cunningham's classic from the Fanny Farmer Cookbook.
Prep Time: 10 minutes
Yield: About 2 1/2 cups salsa
2 large (about 8 oz.) fresh tomatoes, chopped into 1/4 inch pieces
1/2 cup sweet onion, chopped into 1/4 inch pieces
1 fresh hot pepper (such as jalapeno or serrano), minced, seeds and all
1/4 cup chopped fresh cilantro
2 TB red wine vinegar
3 TB fresh lime juice (or the juice of one lime)
1 tsp. Kosher salt
1/2 tsp. dried oregano
Dash hot sauce (optional)
Combine all ingredients in a serving bowl and mix throroughly. Fresh salsa is best eaten soon after it's made, but it will keep for a day or two in the fridge. Serve with tortilla chips or as a topping on enchiladas. Yum.