Sometimes, it’s really, really simple. This salsa recipe comes to you from my uncle Paul, who farms the 160 acre Foggy Meadow Farm in Benson, VT. I’m pretty sure he won’t mind me sharing this with you. If you ever find yourself in VT, find him and his organic produce at farmers’ markets in Rutland, Middlebury, and Dorset.
3 1/2 cups of peeled, chopped tomatoes
1 cup chopped onion
6 cloves of garlic, minced
1 1/2 tsp salt
1/2 tsp cumin
1/2 cup of apple cider vinegar
1/2 cup chopped hot peppers (more or less depending on how hot you want it)
This one is easy folks. Simply chop up all your veggies into little bits and throw ’em in a bowl. Add the salt, cumin, and cider vinegar, and mix well. If you have a food processor, lucky you. All you need to do is probably pulse all the ingredients together a few times, and you’re done!
Honestly, the only way to make this is to use fresh produce. Don’t cheap out and buy canned, peeled tomatoes or use jarred jalapeños. Ripe tomatoes are actually pretty easy to peel. As far as the peppers, I used fresh jalapeños, but you could use habaneros or a mixture if you like it real hot. And I left the seeds in for extra heat, but you can easily scrape them out of the fresh peppers with a knife if you prefer to leave them out.
I served this during Sunday’s Patriot’s game and it was a hit. There really is a huge taste difference between fresh and cooked salsa. It’s easy to make, and your friends will love you for it. Give it a try.