The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Homemade Salsa

Blaise Doubman

This salsa is some of the best salsa I have had! I usually think of salsa as a spring and summer food. However, a lot of people seem to think of it has a fall and winter food. Now that I think about it, I think that it is a type of food for all year around. You can have homemade salsa as an appetizer, or even use it as a condiment. Put it on your hotdog, your steaks, your chicken breast, your scrambled eggs, your tacos and even your noodle dishes. This recipe is super simple and easy to whip up. You could even whip up a large batch and can it!

I just recently learned to can! It is so simple and easy and fun. This would be the perfect thing to can. Just be sure to leave about ½-inch headspace in the jars and read your instruction manual very carefully. This recipe is delicious with homemade tomatoes, but you can also use store bought. The sweet corn is optional, but really adds a nice touch and crunch. If you do not have lime juice, I would strongly suggest not skipping that part of this recipe and not using fake bottled lime juice because there is really nothing quite like the fresh!

Homemade Salsa

8 large tomatoes, cored and sliced

2 pints cherry tomatoes, each sliced in half

1 large purple onion, peeled and diced fine

5 large jalapeños, seeded and chopped fine

3 large bell peppers, seeded and chopped fine

4 cups sweet corn, cooked and drained 

6 cloves of garlic, diced fine

¼ cup white granulated sugar

1 cup freshly squeezed lime juice

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

In a large bowl combine the prepared tomatoes, purple onion, jalapeños, bell peppers, sweet corn, garlic, white granulated sugar, freshly squeezed lime juice, salt, black pepper and cumin.

Give it a taste to check for seasonings.

You can add chopped cilantro or parsley at this point but it is not really needed. If you see, add about 1 cup freshly chopped.

Cover and place in refrigerator overnight.

Serve the next day.

Ask and Answer: There has been several of you write with your favorite family recipes but so many say they are “secret” and do not want them in print! Is there any “secret” family recipes that you would not mind sharing!?