Food Thursday: two takes on salsa

Salsa is so versatile and so healthy. Serve it with chips or veggies for a snack or an appetizer. Use it to top your tacos or grilled meat. Keep it really chunky and it can even serve as a side dish. It’s surprisingly easy to make your own salsa and the fresh taste of these in-season veggies makes now a perfect time to do so.

It’s true salsa doesn’t have to be made with tomatoes, but I’ve got two different tomato-based versions for you to try.

Salsa with jalapenos
1 large tomato, chopped
2 medium green onions, thinly sliced
1 jalapeno, finely diced
1/2 tsp lime zest
2 TB lime juice (if I don’t have a fresh lime to zest, I’ve just added a splash more lime juice and it comes out fine)

1. Chop it up & mix it in a bowl.

Salsa with cilantro
2-3 tomatoes, chopped & seeded
1/2 cup red onion, diced
1/4 cup cilantro, chopped
3 TB lime juice
1 TB extra virgin olive oil
1/2 tsp salt
1/4 tsp ground red pepper

1. Chop it up & mix it in a bowl.

Both of these taste best if you make them a couple of hours ahead of time and let the ingredients meld together.

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