DIY with Domestic Deborah | Salsa Fresca

This week, we're excited to launch a new collaborative series called 'DIY with Domestic Deborah,' hosted by food writer and domestic creative Deborah Hemming. Hailing from Port Williams, Nova Scotia, she currently resides in Montreal, Quebec where she runs the website Domestic Deborah. Her blog features recipes, DIY projects and musings on the various words, sounds and sights she takes in on a daily basis, and we couldn't be happier to have her. Welcome, Deb!

Sometimes I wonder why we ever started buying salsa instead of making it ourselves. Especially in the summer, when tomatoes are not only ripe for the picking but also completely explosive in flavor, it seems downright silly to reach for that jar of premade, over-salted red sauce. I’ve made a resolution to forget such jars even exist. And my life is that much more delicious because of it.

Making salsa at home is not only easy, it allows you full control over the flavor, texture and heat of your final condiment. Like it spicy? Leave in those jalapeño seeds. Prefer it less chunky? Puree the tomatoes before adding them to the bowl. Hate cilantro? Don’t add it. My recipe is pretty basic so feel free to tinker here and there to suit your tastes and what you have on hand. While this is a fresh salsa, best an hour or so after making it, it can also be kept in the fridge for up to two days, though the tomato will pickle slightly and lose its bite.

To make this salsa, you will need: one to two large tomatoes, three scallions, one jalapeño pepper, one lime, a handful of cilantro (to taste), and salt.

Ingredients for Salsa Fresca. Photo by Deborah Hemming.

Dice the tomato (you’ll need about 1 ½ cups), removing the seeds. Thinly slice the scallion. Finely mince the jalapeño (for a mild salsa, discard seeds; for a hot salsa, leave in seeds). Roughly chop the cilantro. Combine in a bowl.

DIY with Domestic Deborah. Photo by Deborah Hemming.

Top with the juice of one lime and a big pinch of salt. Stir to combine.

Salsa Fresca recipe. Photo by Deborah Hemming.

Allow the salsa to marinate for at least one hour before serving. Serve with crunchy tortilla chips and cold beer.

Chips and salsa fresca recipe. Photo by Deborah Hemming.

Hungry for more? Visit Domestic Deborah for an ever-growing collection of delicious recipes, household projects and more. You can find her on Facebook, Instagram, Pinterest and Twitter as well, and be sure to check back with us every Sunday to learn a little something from Deb!