For 43 years, the Wolfe Family has celebrated family and fun camping at Dillon Beach (on the coast west of Petaluma). A cornerstone of those incredible two weeks is my father-in-law’s summer salsa. He hand-harvests a 5-gallon bucket full of tomatoes from his neighbor’s farm in Merced and goes to his favorite local market for onions, jalapeños, and cilantro. Each morning, he takes his time prepping the day’s salsa batch, chopping all the veggies by hand, asking the kids to come taste test for spice, and then letting the batch sit until lunch. At that point, everyone grazes all day from a huge bag of tortilla chips. It wouldn’t be a summer without the delicious fresh produce and his simple but perfect salsa.
Recipe
- 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
- 1/2 medium red onion
- 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
- Juice of 1 lime
- 1/2 cup chopped cilantro
- Salt and black pepper to taste
Chop the tomatoes, jalapeño pepper, and onions. Make to the size that appeals to you most for scooping. Place diced produce in a bowl, add lime juice and cilantro, and mix. Salt and pepper to taste. Add additional jalapeño seeds for more spice. Enjoy tortilla chips, tacos, burritos, and more!