I only make fresh salsa and only in the summer. Fresh chopped tomato, sweet onion, cilantro and a teaspoon or two of pickled jalapeno juice.
Diana’s Summer Salsa
4 cups tomatoes, seeded and chopped small
1 green and 1 small red pepper, chopped small
1 sweet onion, finely chopped (about 1 cup)
1 Jalapeno, seeded and membrane removed, finely chopped
1 tsp. ground cumin
1/2 tsp. ground chipotle (or Smoked Paprika)
2 Tbsp Lime Juice
1 Tbsp. Balsamic Vinegar
1/2 tsp. salt
1/2 tsp. pepper
Drizzle with EVOO after combined (olive oil)
Mix together and enjoy with chips or on anything you want. Add some drops of hot sauce if you want more spice. Store remainder covered in the fridge. Eat within a few days for best flavor/consistency; if it becomes too ‘wet’ just drain it.