Summertime gardeners know that one of the tasty benefits of growing their own vegetables is homemade salsa. Fresh tomato, spicy jalapeño, aromatic cilantro and crunchy onion combine into a whirlwind of delight for taste buds hankering for the Mexican ketchup.
Salsa is a nutritional powerhouse, with tomatoes providing large amounts of vitamins A and C, garlic and onion bringing cardiovascular benefits to the table and cilantro controlling blood sugar, cholesterol and free radical production — not to mention the antioxidant and antibiotic effects of lime juice.
If you don’t grow your own vegetables and herbs, head on over to any of Wichita’s farmers’ markets for fresh-picked, locally grown produce. Or visit one of the area’s natural food stores — including the new Fresh Market in Bradley Fair — for organically grown vegetables and herbs.
For an easy, delicious salsa that is worth sharing (at least the recipe), try this at-home version; you won’t be sorry.
1 28-ounce can crushed tomatoes
2 10-ounce cans diced tomatoes with green chilies
1/4 cup white onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup or more cilantro
2 tablespoons lime juice
NOTE: This recipe makes a large batch; you may have to process the ingredients in a few batches and then transfer them into a large mixing bowl to fully combine.
- In a 12-cup food processor, combine tomatoes, tomatoes and green chilies, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro.
- Pulse 10–15 times, until the salsa is the consistency you prefer.
- Refrigerate salsa for at least an hour. Serve with tortilla chips.
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