A simple recipe for homemade garden-fresh salsa, with a perfect balance of spice, sweet, savory, and even smokey flavors.

2lbs fresh tomatoes, minced
1/2 onion, minced small
2-5 cloves of garlic, to taste
3 Chile de árbol, or pepper of choice
2tsp tomato or pepper paste (optional)
1-2tsp pomegranate syup (optonal)
Squeeze of lemon and a sprinkling of cilantro
Salt and pepper to taste
Much like pizza, everyone has their own unique idea of what makes the perfect salsa. I make mine with about two lbs fresh cherry tomatoes (they have the highest concentration of vitamins and lycopene) or a mixture of cherry and whatever happens to be in the garden, here I have a mixture of mostly beefmaster, early girl, and fox cherry.  Mince and throw them into a large bowl with juice, seeds, skins, and all -- it's good for you and flavorful too, don't throw it away. Add half an onion diced finely; three to six cloves of garlic based on your own preference, diced finely; pepper of choice or pepper paste, I go with three or so chile de arbol, fresh, diced finely; mixing in one to three spoonfuls of tomato paste is optional but improves texture, flavor, color, and health benefits; then finish with salt, pepper, and a squeeze of lemon.
This isn't traditional, but I consistently get compliments on my salsa every time I finish mine off with a spoonful of pomegranate molasses, as found in a similar Turkish "salsa" recipe, Acili Ezme. It's not necessary, but it gives a subtle, complex fruity flavor and balances the spices without muting them or screaming "FRUIT!"
Serve with fresh tortilla chips and good company.

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