Did you know that salsa far outsells ketchup at the grocery store these days? I think that’s a good sign about where American tastes are heading. Specifically, we’re heading towards a more sophisticated palate that enjoys bright and zingy flavors like tomatoes with citrus.
I as write, summer is winding down and we’ve got vine-ripened, juicy tomatoes coming out of our ears here in Ohio. For this, I am thankful. I like to mentally divide the year into seasons based on what fruits and veggies are fresh and at the peak of ripeness. To me, the end of summer is tomato season. The rest of the year there’s not much point in bothering with the overpriced hothouse supermarket varieties. They just can’t compare to the complexity and flavor profiles of a fresh, just off the vine, sweet homegrown tomato. Thanks to our CSA (community supported agriculture) share and a good friend with an amazing garden, we’ve got lots to enjoy. Thankfully, salsa is a quick and easy way to use the bounty and eat healthy (mostly-except for those tortilla chips I love so much).
Why would you want to use Lime Essential Oil in your fresh salsa, you might ask? Well, if you are anything like me, I buy a bag of limes, use one, and the rest rot in the fridge drawer. Then, later when I go to make something that would be delicious with lime juice or zest, like a marinade, I realize I just threw out that bag of limes I let rot. (I really am trying not to be so wasteful these days.) The citrus and herb essential oils have really helped me waste less food and throw away less hard-earned money. Not only does having the Lime Essential Oil on hand make good financial sense, it is a refreshing dietary supplement high in D-Limonene, which helps support a healthy lifestyle. Click here for more information about D-Limonene.
In years past I’ve had a garden and canned my own produce, salsa included, but this recipe is best eaten fresh, kept refrigerated, and used within 3 days (if it even lasts that long). The old standby of tortilla chips is a classic, but, if you’re feeling more adventurous you might try making homemade oven-baked zucchini chips (by just thinly slicing zucchini, preferably with a mandolin slicer, placing on a lightly oiled baking sheet/Silpat/parchment paper, misting with oil, salt & pepper, and bake either low & slow at 225 degrees F. for about an hour, or try 425 degrees F. for about 15 minutes, turning once halfway through cooking time.
Other awesome ways we use fresh salsa at my house:
- As a fat free salad dressing, especially with chicken or taco meat (or cumin & garlic seasoned, roasted veggies)
- On eggs, sometimes on omelettes, or breakfast tostadas with avocado and beans, but on any style of eggs it works!
- Mix it into cooked rice along with a can of black beans for instant rice and beans
- Top grilled veggies like eggplant, zucchini, or roasted spaghetti squash
- Anything that even remotely resembles a taco, fajita, enchilada, or tamale gets a big dollop of salsa around here
Lime Vitality Essential Oil, other possible uses:
- Add 1 or 2 drops to homemade or purchased guacamole (or purchased salsa)
- Add 2 or 3 drops to cooked rice along with chopped cilantro, a minced garlic clove, and a bit of olive oil (it’s better than Chipotle’s lime-cilantro rice)
- Add 1 to 3 drops to a pitcher of margaritas or other beverage that uses lime or citrus
- Add a drop to your glass of water to add something special
- Use a 1-3 drops in a marinade for chicken, veggies, tofu, or fish – especially good with cumin and garlic or in Asian inspired marinades
Here’s a very quick and easy tomato salsa recipe that you can adjust as you wish without worry. I like it chunky, so sometimes I chop by hand, but if you want it smoother, use your food processor, blender, or Nutri-Bullet. (You may need to process it in batches depending on how large your appliance is.) This photo is a batch made in my food processor*. (*This is the best food processor available according to me and the folks at America’s Test Kitchen. Mine was a gift from my amazing husband who took the time to research every model before buying only the best, bless him.)
Fresh Tomato Salsa With Lime Essential Oil
Makes about 4 cups or enough for 2 pint jars (which is enough to eat some and share some).
- 3 Large, vine-ripe tomatoes, diced small (seeded, if you wish)
- 1 Medium white onion, diced very small (white onions are so delicious fresh and will give your salsa that authentic Mexican flavor, but you can use another variety if that’s what you’ve got on hand)
- 1 Jalapeno or serrano pepper, seeded and de-veined, minced (add another pepper if you like it hot)
- 1/4 Cup fresh cilantro, rinsed, dried off, and chopped fine
- 2 to 4 drops Lime Vitality Essential Oil (taste & adjust as needed, and/or you can add a splash of fresh squeezed lime juice)
- Kosher salt to taste
Instructions to Prepare
Wash the tomatoes and pepper(s) with your fruit and veggie wash. (Click here for a link to an effective natural fruit and veggie wash). Slice and peel onion. Chop accordingly and mix everything in a non-reactive (so, not aluminum, use glass or ceramic) bowl. I like to prepare this first and let it rest (marinate together) as I prepare whatever else we’re having. Cover and refrigerate any leftovers. Share a jar with your neighbor. Use within 3 days for best flavor. If you have a food processor, it’s easy to double this recipe and whip up a batch in 10 minutes or less.