My garden is absolutely BURSTING with tomatoes this year. I’m averaging about a pound of tomatoes every day. This morning I didn’t have any counter space left…it was time to find a way to use these babies up. I’ve been craving homemade salsa lately. I love me some fresh salsa. But finding the perfect recipe has been an unsuccessful endeavor…until now, that is. I think I’ve finally got a winner here folks! It’s the perfect amount of spice, and the perfect consistency. The best part? I grew most of the ingredients, and it’s made in the FOOD PROCESSOR. It went together in a flash, and this recipe makes a whole quart of deliciousness. Here’s the recipe…
Garden Fresh Salsa
8-10 medium tomatoes
1 small onion, diced
1 poblano pepper, diced, seeds and ribs removed
1 jalapeno pepper, diced, seeds and ribs removed
2 cloves garlic, minced
Juice of 2 limes
1/2 cup cilantro, chopped
1 tsp. cumin
1 tsp. salt
2 tsp. sugar
Cut the tops off the tomatoes, then cut them in half. Gently squeeze the seeds and juice out. This will keep your salsa from being to “juicy”. Throw the squeezed tomatoes in the food processor.
Pulse the tomatoes a few times to break them up a bit. But leave some good chunks. You’re not done processing yet.
Add the rest of the chopped ingredients and spices to the food processor. Pulse until the ingredients are well combined.
THAT’S IT. This salsa gets better after it sits for a couple hours. And it will keep in the fridge for 5 days or so. It’s AMAZING on this carne asada recipe…or with plain old corn chips. This one will be a staple in our house this summer!
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