Fresh Salsa is one of those flavorful, nutrient-packed, fat-free, low-calorie, versatile elements which complement many snacks and meals. It’s a favorite in our household.
Once fresh salsa is made, it may be added to creamy dips, spread on grilled breads, put in salads, spooned into tacos, utilized as garnish, enjoyed as a dip by itself, prepared in omelets or scrambled eggs, put on top of pizza, placed on sandwiches, and, well, you get the idea.
To create fresh salsa, use any assortment of:
- fresh or dried herbs (optional)
- fresh lemon or lime juice(optional)
- seasoning (optional)
NOTE: Removing seeds from peppers reduces the “flame power”. If more heat is desired, then leave more of the seeds in the peppers when dicing.
NOTE: After dicing tomatoes, place in strainer to drain excess juice, unless a very moist salsa is desired.
NOTE: Optional lemon/lime juice preserves the brilliant coloring of veggies, and brings a fresh, tangy flavor to the salsa.
Jack and I most enjoy Salsa consisting of:
- Red Bell Peppers (adds a little sweetness)
- Green Bell Peppers
- Cubanella Peppers (a tangier sweetness and pretty color)
- Poblano Peppers
- 1/2 fresh Lemon or Lime juice (to preserve color and keep things pretty)
Some other goodies we add for a change:
- Sweet Onions
- Anaheim Peppers
- Chop peppers and onions into small sizes, to your specific preference.
- Add diced or chopped, drained tomatoes. Stir.
- Add any herbs or seasonings if desired. Omit these items if you prefer the fresh taste of only peppers, onions and tomatoes.
- Squeeze 1/2 lemon or lime for tartness, and to preserve color. This step may be omitted if the salsa will be cooked on a pizza or consumed within a few hours.
- Mix ingredients thoroughly with fork or spoon.
- Serve immediately or allow flavors to enhance one another by covering and placing in refrigerator to be enjoyed later.