Tuesday, September 8, 2015

Summer Salsa

I’ll admit, I have tomatoes coming out my ears, and they will continue to do so until we get a frost. Perhaps I over planted, but you can never be sure how many will be produced, and if you’ll get enough or get blight. So far the only things attacking my tomatoes are the pumpkin vines, which have caused some of them to topple, but even this hasn’t stopped the force.

Every year I can salsa for my family, but after 48 pints, I believe I have enough to last the year, hopefully. Tonight when I came in from picking, I started craving a fresh chunky salsa to munch on. Here is what I tossed together.

3 cups roughly chopped tomatoes (mine is a combination of large and small, yellow, purple and red.)
½ of a purple onion, minced (it was large, so I’d say 3/4 cup)
3 cloves of garlic, pressed or minced
2 jalapeƱo peppers, minced (+/- depending on your heat preference, wear gloves!!)
juice of 2 lemons
¼ cup minced fresh cilantro (don’t omit the stems, they have the best flavor)

It is pretty simple, combine all the ingredients, mix well and chill for at least a half an hour before eating. I’m munching on it right now as I type.

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