Annie’s Eats

So, I realize that salsa may not seem like that big of a deal or even “blog-worthy”, but this is a huge leap for me. Why? Because I chose the ingredients and threw them together with no recipe to guide me!! This may not seem such a feat for some (some people rarely use a recipe) but for this girl with a B.S. in biology, this is huge progress. I have taken waaaay too many chemistry and biology labs (*shudder*) where it was very important that I measure things exactly, and follow the instructions. I really think this has had a huge effect on the way I cook. Ben is always saying he thinks I could come up with some great recipes, but I haven’t had the courage or time yet. The more food blogs and websites I read, and the more experienced I become at cooking, the more confidence I have in my ability to create something of my own. This salsa was my first step, and I must say, it is awesome. This is a pretty mild salsa but that is how I like it best. I really wanted to try to make this before the end of summer, and I’m so glad that I did. Paired with some baked Tostitos, this is a pretty healthy snack or side. The “recipe” is below and all measurements are approximate. Enjoy!

Summer Salsa
Ingredients:
6 vine-ripened tomatoes, seeded and diced
1/3-1/2 red onion, chopped
½-1 jalapeno pepper, seeded and finely diced
3 tbsp. cilantro, finely chopped
splash of lime juice
salt and pepper, to taste
dash of cumin

Directions:
Combine all ingredients in a large bowl; mix well. For best flavor, place in an air-tight container and refrigerate for at least 2 hours before serving.

Source: me