Chunky Homemade Salsa

Everyone has “their” aisle or section of the grocery store. The one that they are drawn to and could set up camp and shop for a while. Okay, not literally set up camp, but you know what I mean. That section for me would be the jarred salsa aisle. Seems as if I can never get enough time in that aisle as I spend my time picking up glass jars, reading ingredients and nutrition information. Not to mention my little helpers get in on the action picking up the glass jars and placing them back on the shelves to find the perfect salsa. That alone is an act that makes my heart race until they are all safely returned to their rightful home on the shelf.

I would call myself a “medium” salsa lover while I also cook for mild, hot and “are you kidding me” salsa lovers. Plus we all like our salsa room temperature. Who wants to have a warm taco salad or plate of veggie fajitas and cool them down with 45 degree salsa?

So, off I went on a quest to find the perfect Chunky Homemade Salsa. I asked my sister for her recipe and she gladly handed it over with the very helpful tip: DO NOT use a metal bowl to mix or store your salsa because the acids from the ingredients can react with the metal and leave your sweet, fresh tasting salsa bitter and mushy. I took her advice as usual and made a note to share this new tip with everyone. I searched the web, asked friends and even went back to spend time in my favorite aisle of the grocery store. All of the recipes called for more jalepenos than my children and I would eat in a lifetime but my hubby would love. I ended up back at the recipe that my sister gave me. Then, cut down on the amount of jalepenos and divided it in half. After all, fresh and chunky salsa can easily be a meal when you eat plant based. Thanks, Sabrina! My daughter also decided to let me know during this time that she really just likes the “juice” from the salsa. She likes to leave her chips soak in it until they fall apart and then spoon them out. Huh? Why am I trying to create a Chunky Salsa then? “Because it will be ours mama”, she said.

Chunky Homemade Salsa

Vegan, gluten-free,nut-free soy-free, refined sugar-free
Servings: 3 cups

Ingredients

• 6 tomatoes, chopped
• 1/2 red onion, finely chopped
• 1/2 medium cucumber, peeled and chopped
• 1/2 fresh jalepeno, seeded and finely chopped
• 2 tbsp fresh cilantro, finely chopped (or same amount of dried)
• 1 lime, halved
• 1 tsp garlic powder
• 1/2, plus 1/4 tsp sea salt

Instructions

1. Add all but the lime, garlic powder and sea salt in a large glass bowl.
2. Add the seasonings and gently toss with two spoons
3. Squeeze lime over the salsa and gently toss
4. Allow to sit for 20 minutes before serving either on the counter with a damp towel over the bowl or covered in the fridge