Go Back
Print
Salsa ingredients

Original Salsa

A fresh salsa with a touch of sweetness and a slight kick

Course Snack
Prep Time 20 minutes
Total Time 20 minutes
Author Lisa

Ingredients

  • 1 1/2 pounds Roma tomatoes seeded and diced
  • 1 cup cucumber seeded and diced
  • 1/2 cup red onion diced
  • 1/2 cup red bell pepper seeded and diced
  • 1-2 jalapeno peppers (medium size) seeded and minced
  • 2-3 medium cloves garlic minced
  • 1/4 cup olive oil
  • 1 lime juiced
  • 2 tsp Balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp ground cayenne pepper
  • sugar as need optional
  • cilantro optional

Instructions

  1. Set a strainer in a small bowl. Cut the stem end off of each tomato and cut in half. Squeeze the tomato over the strainer to catch the seeds. Reserve the juice to the side. If you have the handy chop wizard kitchen gadget, you can use it to dice the remainder of the tomato and other veggies to get a nice, uniform size. Otherwise dice the tomatoes as usual. Add the diced tomatoes to a large bowl that has a lid.

    Chop Wizard
  2. Peel the cucumbers, cut in quarters lengthwise then cut off and discard the sections of seeds. Dice the remainder of the cucumber then add to the tomatoes.

  3. Remove the seeds from the peppers and discard. Dice the remainder of the peppers then add to the tomato mixture. (NOTE: If you want to add a little heat to the salsa, leave some of the jalapeno seeds and membrane. If you want a milder salsa, be sure to remove all the seeds and the membrane.)

  4. Mince the garlic then add to the tomato mixture.

  5. Add the remaining ingredients (except the sugar) to the reserved tomato juice. Stir well until the dried seasonings are well dissolved.

  6. Pour the mixture over the tomato mixture and stir until all the vegetables are well coated. Cover the salsa and refrigerate. (Trust me, you want to cover this dish. Otherwise everything in your fridge will taste like salsa.)

    Salsa
  7. This salsa will taste even better the next day, so if you have time, I would suggest making it the day before you want to serve it. 

  8. Adding sugar to this recipe is sometimes needed depending on your taste. Sometimes, after the vegetables have had time to infuse with the sauce, it will become a little sweeter. I would recommend not adding the sugar until the next day. And if you do need to add the sugar, start with a 1/2 tsp at a time. Stir until the sugar is dissolved and well blended. Repeat if necessary.

  9. I listed cilantro as optional because I am not really a fan of it and I do not miss it in the salsa when I make it, but others feel that it is needed and have enjoyed it when I've made it with the cilantro. So, it is up to you. Use as needed.