Mother Earth Living

Salsa Dishes from the Garden: Basic Fresh Salsa

Mexican food is hot.
By Rob Proctor and David Macke
August/September 1998
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Basic Fresh Salsa

Makes about 2 cups

For variety, try adding small amounts of fresh chopped basil, clove basil, oregano, epazote, or thyme, or a squeeze of lemon or lime juice. Green or red jalapeño or serrano peppers may be included for a hotter version.

• 2 or more finely chopped banana, Fresno, or rocotillo chiles, seeds and membranes removed
• 2 large tomatoes, peeled and chopped
• 1 medium onion, peeled and chopped
• 1 clove garlic, crushed
• 2 tablespoons or more chopped fresh cilantro, or 3 sprigs Italian parsley, chopped
• 1 teaspoon salt
• 1 teaspoon chopped fresh marjoram, or a dash of dried (optional)
• Dash of ground cloves (optional)

1. Hold the chiles over an open flame with tongs or a barbecue fork and roast until the outer skin cracks and blisters. Place them in a paper bag to cool. Remove the skin with the tip of a sharp knife and chop the peppers.

2. Combine the chopped peppers, remaining vegetables, and seasonings. Chill or serve at room temperature.

Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of Herbs in the Garden (Interweave Press, 1997).

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