We got used to fresh salsa in San Francisco. The only trouble with fresh salsa is that it spoils you! After fresh salsa, the stuff from the store in jars just isn’t as good. We improvised this recipe when we moved to the Eastern Shore. Thanks to the Latino migrants who worked the tomato fields and often settled locally, the Food Lion in Exmore always had fresh cilantro and jalapeños. You can vary the proportions and ingredients as you wish, depending on what’s available. It gets better after sitting for a day or two, and will last a week or so in the fridge.
Makes a really excellent omelet filling for those desperation meals when nothing but eggs (and your salsa) is left in the fridge.
3 or 4 fresh tomatoes or 28-ounce can (large one) whole tomatoes
2 bell peppers (green, red, and/or yellow)
2 jalapeño peppers (may omit, or add more if you like it hot)
1 large onion
4 tomatilloes (little green tomatoes in a papery husk—may omit)
1 bunch cilantro (may omit, but it really adds flavor)
juice of 2 limes
1-2 tablespoons of Penzeys Spices Fajita Seasoning (we buy it a pound at a time)
If using canned tomatoes, drain and save the juice for another time. Seed the peppers. Chop the cilantro–the stems have the same delicious taste as the leaves. Remove the husks from the tomatilloes. Cut all the vegetables into small pices and mix everything together. Keep in the fridge.