I don’t know why I have never made my own fresh salsa before this year! It is SO easy and SO delicious. There isn’t really a “recipe” in the traditional sense of the word, but just a flexible list of ingredients to use. Brett and I can easily consume a large cereal bowl of this salsa in one sitting. You have to try this if you have access to fresh/local tomatoes this summer! The only danger: you will likely consume an inordinate amount of tortilla chips while enjoying this fresh and nutritious salsa!
Ingredients:
- Tomatoes (I’ve been using two romas and a large handful of sweet sungold cherry tomatoes. Or one large tomato and a handful of sungolds. Use any kind of tomato you have on hand. Mix and match if you like. The orange and yellow cherry tomatoes add some wonderful color and sweetness that I think is really fabulous. Rinse, coarsely chop and seed the tomatoes as best you can.)
- Peppers (I’ve been using about a half or a quarter of a green pepper depending on the size, and a half of a hot pepper like a jalapeño. It depends how HOT you like it! Mine is pretty medium. Rinse and seed – careful with those jalapeño seeds. Owee! Don’t touch your eyes!)
- Onion (about a half an onion, no need to chop)
- Cilantro (a small handful, rinsed)
- Fresh lime juice (about a half or a quarter of a lime)
- Salt and pepper
Ingredients:
- Tomatoes (I’ve been using two romas and a large handful of sweet sungold cherry tomatoes. Or one large tomato and a handful of sungolds. Use any kind of tomato you have on hand. Mix and match if you like. The orange and yellow cherry tomatoes add some wonderful color and sweetness that I think is really fabulous. Rinse, coarsely chop and seed the tomatoes as best you can.)
- Peppers (I’ve been using about a half or a quarter of a green pepper depending on the size, and a half of a hot pepper like a jalapeño. It depends how HOT you like it! Mine is pretty medium. Rinse and seed – careful with those jalapeño seeds. Owee! Don’t touch your eyes!)
- Onion (about a half an onion, no need to chop)
- Cilantro (a small handful, rinsed)
- Fresh lime juice (about a half or a quarter of a lime)
- Salt and pepper
(Oops... I took this picture before I added our beautiful sungold cherry tomatoes.)
Dump all your ingredients into your food processor, pulse until it’s all chopped up (about 5 seconds) and you’re done! Enjoy! I promise you won’t have any leftovers, but if you do, they’ll keep for a few days in the fridge.
PS - If I don’t seed the tomatoes very well, mine is a little watery, but you can just drain some of the juice off really quickly before you serve.
No comments:
Post a Comment