Easy Raw Salsa

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Easy Raw Salsa

The actual amounts and proportions of the different ingredients don’t much matter, as this salsa is good with all sorts of variations. Just use whatever ingredients you have in whatever proportion you want. This salsa makes a great addition to most dinner meals, whether as a dipping sauce for Potato and Squash Combo; a broth base for Soups (Soup du Saison, Borscht, White Chowder Soup, Kabocha Curry Soup, or Savory Pumpkin Soup); a topping sauce for Noodles or Spaghetti; mixed into Vegetable Stir-Fry; lathered on Hashbrown Bake; a spread for Eggplant Steaks; a generous dip for Roasted Vegetables…. It may be helpful to make a lot at a time so extras can be chilled to be used in later meals.

Ingredients:

(see Ingredient List: A List of Options)

  • Garlic
  • Onion
  • Celery
  • Bell Peppers
  • Tomatillos
  • Cucumbers
  • Summer Squash: Zucchini, Yellow Squash, Gray Squash
  • Tomatoes
  • Jalapeño (if you like a strong bite)
  • Salt

Instructions:

Mince garlic first so bigger chunks don’t mix into the salsa without getting minced small. You may want to scrape down the sides to make sure no larger pieces are missed. Chop (with a knife) onions and celery into smaller pieces and add to the pull chopper or food processor, and mince them small. Chop the rest of the ingredients and add to pull chopper or food processor. Blend to desired consistency (smooth or chunky). Salt to taste and serve.

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