One of the best parts about summer to me is fresh salsa. There is nothing like the fresh flavors, it is so different than a bottled salsa from the store. I have tried many recipes, but it wasn’t until my sweet neighbor Karen brought over a bowl of salsa that I thought…’THIS is the perfect recipe’. My neighbor is a 70 year old white women, but I swear she has Mexican roots because she makes some of the best salsa I have EVER had–way better than from any restaurant. The only problem is she cooks like me and uses a little of this and a little of that. I tried my best to recreate her salsa recipe and I think I have come pretty close.
Her secret to great salsa is jicama. When she first told me about her ‘secret ingredient’ I thought that was pretty strange. I realize now that the jicama adds the perfect crispy texture. It also works as a filler to make your salsa stretch. Everything else about the recipe is pretty basic–tomatoes, peppers, garlic, cilantro, etc. However, the combination is truly perfect. Adjust the heat to your desired liking of course. Hope you enjoy this new twist on traditional fresh salsa.
- 15 tomatoes, cored
- 3-5 fresh jalapeno peppers, cored (or more depending how hot you like your salsa--I added 3 plus 5-7 red cayenne peppers from my garden)
- 1 white onion, peeled
- 3 stalks green onion
- 1 small-medium sized jicama, peeled and cut into pieces
- 2/3-3/4 c. cilantro-large stems removed
- 1 green bell pepper, cored
- 10 tomatillos (place in a bowl with an inch of water and microwave for 2 minutes to soften), puree
- 1/4 c. fresh lime juice
- 2 T. lemon juice
- 2 T. white vinegar
- 2 cans diced tomatoes
- 2 cans diced green chilies
- 2 T. salt
- 2 t. cumin powder
- 4 cloves garlic, minced
- Place all of the above ingredients a few at a time into a food processor (or chop by hand). This salsa can be left as chunky as you would like. I like mine to have texture but be pretty smooth. Season to your liking with additional salt or garlic as needed.