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
INGREDIENTS
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)
DIRECTIONS
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.
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