Fresh Tomato Salsa
Depending on your locale, you may not be in “tomato abundance land” quite yet. It’s unusual for us to have anything but greenhouse tomatoes right now, but our Whole Diet CSA had tomatoes earlier than they ever had, as it has been an exceptionally warm and dry summer. For those who have an abundance of tomatoes, I offer you a simple (and amazing) fresh tomato salsa recipe.
This is not my recipe, however. Along with bringing his musical talent to the family, my tall Texan brother-in-law, Austin Morrison brought this salsa recipe into the family.
It has just 6 ingredients, which should all be ripening at the same time in your garden, or available at your farmer’s market. I have doubled the recipe for our crowd of 6+, but you can cut it in half for a smaller number of people. It is at its best when eaten fresh!Print
- 1 very large sweet onion, chopped roughly (or 2 smaller onions)
- 6 cloves of garlic, chopped roughly
- 1 whole bunch of cilantro, chopped (wash and remove stems)
- 1 Jalapeno, de-seeded (or 2–3 if you like the heat)
- 4 limes, cut and juiced
- 5 – 6 large tomatoes, chunked
- Salt, to taste
- Pulse and blend all ingredients, minus the tomatoes, in a food processor until chopped to desired consistency
- Then add the tomato chunks and pulse until desired consistency