Homemade salsa is a great afternoon snack. Chow down with a bowlful of tortilla chips or go a more nutritious route with large slices of sweet bell peppers for dipping. Feel free to get creative, too, by adding ingredients like corn and black beans when you make a new batch.

Yield : 1-2 servings

Ingredients

  • 2 cups diced vine-ripe tomatoes (use your sweetest ones to avoid adding extra sugar)
  • 1 cup chopped cilantro
  • 1-2 cloves minced garlic
  • 2 Tbsp diced purple onion
  • 1 Tbsp diced sweet onion
  • Juice of 1 lime
  • ¼ teaspoon salt
  • Pinch of pepper
  • Pinch of sugar (optional)

Instructions

  • Mix all ingredients in a bowl. Taste and add additional lime, salt, and pepper, if desired.
  • Store in an airtight container in the fridge for up to 3 days.

Featured Ingredient: Cilantro

Cilantro plays a big role in Mexican, Caribbean, and Asian cuisine, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades. While it looks similar to flat leaf Italian parsley, you can identify the difference in the thinner leaves and their very distinct aroma. The leaves do not hold up to heat well, so add them to your hot dishes at the very end. Interestingly, people are genetically determined to like or dislike the flavor of cilantro. If you happen to one of the fortunate people who enjoy it, try growing cilantro in your garden.

A cilantro transplant growing in the ground with pine straw mulch.
Each cilantro plant forms an open plant with stemmed, fern-like leaves. Harvest the outer leaves to let new leaves sprout from the center.