Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.
Makes About 6 Cups Salsa
7 tomatoes, cored and chopped
One 14 1/2-ounce can chopped tomatoes with juice (see note)
One 4 1/2-ounce can mild green chili peppers diced
1 red bell pepper,cored, seeded, and diced
1 red onion, diced
1 jalapeno, seeded and diced
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup chopped fresh cilantro
Juice of 1 lemon
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
Combine the fresh tomatoes, canned tomatoes, green chilies, red bell pepper, onion, jalapeno, garlic, olive oil, cilantro, lemon juice, lime juice, cumin, salt, black pepper, and red pepper flakes in a large bowl and stir to mix well. Adjust seasonings, depending on how hot you like your salsa.
Note: If tomatoes are in season, you can omit canned tomatoes entirely and add 3 more large, chopped fresh tomatoes.