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Salsa

A bowl of salsa surrounded by chips, cherry tomatoes, jalapenos, and slices of lime
Photo Credit
AS Foodstudio/Shutterstock
The Editors
Yield
about 2 quarts
Category
Vegetables
Course
Side Dishes
Preparation Method
No Cook
Sources
Yankee Magazine
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You can make big batches of this fresh salsa every summer, sometimes substituting fresh lemon juice for the vinegar. Most of it will get eaten right away, but you may manage to put up a few jars for the winter. 

Ingredients
4 cups peeled, finely chopped tomatoes
2 cups finely chopped green or red bell peppers
2 cups finely chopped onion
1 jalapeno or other hot chili, minced, or more to taste
2 garlic cloves, minced
1/2 cup apple-cider vinegar
1 tablespoon chopped fresh cilantro
1 teaspoon kosher or sea salt, or more to taste
1/2 teaspoon ground cumin
Instructions

In a bowl, combine all of the ingredients. Taste, add extra jalapeño and salt if desired, and serve.

Watch this recipe being made:

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The Old Farmer's Almanac Editors

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Comments

Judith Rice (not verified)

7 years ago

Thanks for the recipes.I appreciate them all.Very helpful. Happy Thanksgiving to you all.Sincerely,Judith Rice.