Last month I wrote about how to grow your own tomatoes. If you missed that post, check it out HERE.
As of this month, my two little plants have produced over 20 tomatoes! So, with all these tomatoes, I need to find a good use for them! Of course, I can always chop them up and freeze them to use in sauces later, but I’d also like to try and eat a lot of them fresh out of the garden!
So, I asked Molly to help me brainstorm a few ideas, and we decided I could make some tomato salsa. Tomato salsa is one of Molly’s favorite things, so I wonder where she got the idea! 😉
Here’s my recipe for fresh Tomato Salsa:
You’ll need the following ingredients:
2 large or 3 small to medium tomatoes
1/8 red onion
1/2 bunch of cilantro leaves
1/2 to 1 jalapeño (depending on how spicy you want the salsa)
juice of 1 to 1 1/2 limes, depending on how juicy your limes are
1 1/4 tsp kosher salt (or 1/2 tsp plus 1/8 tsp regular salt)
First, begin to prep your ingredients.
Rough chop the tomatoes and onion and remove most of the stems from the cilantro (to end up with around 1/4 cup of leaves):
Next, rough chop your jalapeño. I recommend wearing plastic, food safe (not powdered!) gloves for this step as the essential oils from the jalapeño can stay on your hands for hours – even after washing them with soap! If you touch your eye with jalapeño essential oils on your fingers, you’ll feel like you just maced yourself, so wearing gloves is really important! (If you don’t have any gloves, but you’d still like to forge ahead with the salsa recipe, you can also cut up the jalapeño with a knife and fork or make use of any other method that will keep you from touching the jalapeño directly.)
So, once you’re properly gloved-up, rough chop your jalapeño:
For mild salsa, cut the jalapeño in half, remove the seeds and ribs before chopping it, and only use 1/2 of the jalapeño in the salsa. Alternately, if you like your salsa spicy, you can add more of the jalapeño – up to the entire pepper. Or, for extra spicy salsa, leave some to all of the seeds and ribs. Most of the heat in a jalapeño is in the seeds and ribs, so leaving them in will really give it a kick!
Next, add all the ingredients to a food processor (starting with the juice of only 1 lime):
Pulse at least 3 or 4 times (1 second pulses) to more finely chop and combine the ingredients. If the salsa still isn’t diced finely enough for you, continue pulsing until everything is as small as desired.
Finally, taste the salsa to see if you’ve added enough lime juice. If not, use a spatula or large spoon to mix in a little more at a time, tasting the salsa after each addition.
Transfer your salsa to a small to medium serving bowl. Serve immediately, or to chill the salsa, refrigerate it for at least a couple hours before serving.
Makes 8-10 servings.
Do you have a favorite salsa recipe? Or, do you have another favorite way to prepare and eat fresh tomatoes? We’d love to hear all about it!