Salsa al Fresco

Rutland foodie Randal Smathers contributed some awesome taco related recipes to us this month. Salsa al Fresco – fresh salsa – is the first from his “VerMex” menu. VerMex isn’t a popular Vermont exterminator – it’s the idea that one can create a Vermont-Mexican menu based around the great foods grown and raised right here in our state. We sure have plenty of tomatoes and that means we can certainly make some amazing salsas even though we’re more than 2,000 miles away from Mexico. And what’s a taco without a good salsa? Not much, in my opinion. I love the fresh crunch of the peppers, onions, and corn – as I made this with the variation – the brightness of the cilantro and lime, as well as the ripe, juiciness of the tomatoes.


  • 1 lb tomatoes
  • ½ onion or small bunch of green onions
  • 1 jalapeno
  • Small bunch cilantro
  • ½ green bell pepper
  • 1 lime
  • 1 tsp. cumin
  • Salt & pepper
  • Bottled hot sauce (optional)

Dice the tomato, onion and bell pepper. Slice open the jalapeno, discarding the seeds and stem. Slice into strips the size of a wooden match, then mince by cutting across the  . Finely chop cilantro. Combine chopped ingredients. Squeeze the lime juice over them. Season with the cumin, salt and pepper. Store tightly covered in the fridge. Best served the next day. If desired, add a few drops of hot sauce for the desired kick.

Corn salsa variation For the above recipe, substitute cold, grilled corn for ½ the tomatoes.