Salsa Fresca (The Kids Cook Monday)

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Every year we plant a few new (to us) tomato varieties to see how they grow in our garden, and one of our new favorites for this year is the Amish Paste, a meaty plum tomato that doesn’t have too much juice, so it’s perfect for sauces and salsas. Our plant has grown huge, over 9 feet tall, and has been a prolific producer of smallish 2-ounce tomatoes.

Hockey Guy and I picked some to make this salsa fresca, a simple no-cook salsa that young kids can help with and older kids can tackle on their own. The work is all in the chopping, and Hockey Guy had a fun time practicing his knife skills on the tomatoes, garlic, and cilantro, while I chopped the onion and jalapeno.

Andrea Meyers - Ingredients for salsa fresca.

He did a fine job dicing the tomatoes.

Andrea Meyers - Dicing tomatoes for salsa fresca.

And he really liked juicing the limes.

Andrea Meyers - Juicing a lime for salsa fresca

The salsa makes a great appetizer, or you can spoon it over any kind of Mexican food, an omelet, or scrambled eggs.

Andrea Meyers - Salsa fresca

Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

How Adults Can Help the Kids

  • Demonstrate and assist with any tasks that might be new: slicing, chopping.
  • Onions can be a little tricky to grasp while chopping, so let an adult take on that job if you are making the salsa with young children.

Safety Tips

  • Make sure an adult is present at all times.
  • Young children should not handle sharp knives. Teach older children knife safety, such as keeping fingers back from the blade, and laying the knife down on the board when not in use.

SALSA FRESCA

Makes about 3 cups.

Equipment

1 quart serving bowl

Ingredients

1 pound meaty plum tomatoes, diced
1 small red onion, peeled and diced
1 jalapeno, seeded and deveined, finely chopped (or more to taste)
4 cloves garlic, peeled and minced
juice of 1 lime
1/4 cup chopped cilantro (or more to taste)
pinch of sea salt

Preparation

Toss all of the ingredients together in a bowl and stir. Allow to rest for at least 15 minutes, then serve. Refrigerate any leftovers for up to 3 days.

More Kids Cook Monday Recipes

Andrea Meyers - Pizza Pot Pie Andrea Meyers - Honey Cinnamon Whole Wheat Waffles Andrea Meyers - Chinese Chicken Lettuce Wraps

Andrea Meyers - Spicy Mexican Black Beans Andrea Meyers - Creamy Cheddar Cheese Grits (The Kids Cook Monday) Andrea Meyers - Spinach and Tortellini Soup

Andrea Meyers - Homemade Peanut Butter Andrea Meyers - Whole Wheat Tortillas Andrea Meyers - Chicken Chow Fun (The Kids Cook Monday)

 Andrea Meyers - Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil

More Salsa Recipes From Around the Blogs

Herbivoracious- Smoked Pineapple and Tomatillo Salsa

No Recipes – Fire Roasted Corn Salsa

Kalyn’s Kitchen – Kiwi, Mango, and Cucumber Salsa with Lime and Jalapeno

Use Real Butter – Salsa del Norte

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. says

    What an awesome feature! Cooking with kids is such fun. I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun :)

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