Dan loves salsa, especially fresh salsa. In the late summer, there are many local varieties of fresh tomatoes to choose from in the Midwest from which to make salsa, but what about the other 10 months of the year? In this episode, we choose to use sweet grape tomatoes because they have a year-round growing season, are easy to work with and seem to be consistently flavorful, even in the dead of winter. This episode features music (and a t-shirt) from North Carolina-based musician Jerry Chapman.
Yellow bell pepper
1⁄2 Large (Or any color you want)
2 Clove (10 gm)
1 Tablespoon (Optional)
1 (Or any chili you like, add more or less to your taste)
1. Roughly chop the tomatoes into chunks. You can use a food processer if you want a finer consistency.
2. Finely chop the onion and bell pepper.
3. Remove large and thick stems from cilantro using leaves and tender stems. Finely chop it.
4. Deseed and finely chop the chili and garlic. Make sure to wash your hands after you do.
5. Mix the above in a non-metallic bowl.
6. Drizzle apple cider vinegar, honey and freshly squeeze the lime juice.
7. Season with salt pepper and cumin and give a good stir.
8. Cover the bowl with plastic wrap and refrigerate for about an hour or more so that the flavors blend well.
Why this salsa? If you are used to making or buying salsa fresca, great. But this salsa is an entirely different beast – sweet juiciness of flavors of the grape tomatoes and onions alongside the tartness of cider vinegar and spiciness of jalapeno makes for a richly beautiful and balanced salsa. The other thing that you will love is the texture. This salsa has a rustic, hearty texture which comes from hand chopping the ingredients. Not just for chips, this is the perfect salsa recipe for use on tacos, eggs,