Recently, I had a salsa "aha" moment. When I think of salsas, I divide them into two categories - cooked and raw. Cooked salsas are great in the winter when tomatoes at the grocery store look a little sad, and canned tomatoes have to substitute. Saw salsas are great in the summer when tomatoes are at their peak.
As much as I love a fresh tomato salsa, they can be a little watery. The chunks of fresh vegetables are great, but the liquid tends to be thin. Cooked salsas are thicker, deeper, and richer, but they don't have the burst of freshness that comes from perfectly ripe tomatoes..
Why not combine the two? Aha!
This recipe has two versions - the basic salsa and the kitchen sink salsa that includes a variety of summer vegetables as well as black beans. It's got vibrant color, texture, and great flavor. You can scoop it with chips, use it to top tacos or garnish a main dish, or - if you like spice - serve it as a fiery side dish.
Of course, you can dial back the kitchen sink salsa a little bit, and just add a few of the additional ingredients to the basic salsa.