Salsa is a great way to use up tomatoes – we still have several ripening in our garden. I’ve been making a fresh batch every week since August, and there’s nothing like it. Sometimes, I make pasta and tomato sauce at the same time by throwing half of my garden tomatoes in a pot on the stove, and half in the food processor. If you have an abundance of tomatoes, I’d encourage you to try the same! See my post on pasta sauce for an easy recipe.
It’s hard to write out an exact recipe for salsa – tomatoes can vary so much in size, that I tend to use my intuition with every batch, rather than sticking with strict measurements. Use my recipe as a jumping off point, but taste it and adjust the seasonings as you see fit (for instance, I always throw tons of cilantro into everything I make – you may want to change this). Serve the salsa alongside tomatillo guacamole or on top of my Mexican Sauté.
- 4 medium to large tomatoes, cut into large chunks
- 2/3 cups cilantro, roughly chopped
- 3 green onions, roughly chopped
- 1/2 – 1 jalapeno pepper, chopped (put in more or less depending on how spicy you’d like it)
- 1/2 teaspoon salt
- The juice of 1 lime
Put all ingredients into a food processor, and pulse until the tomatoes are finely chopped.
If you don’t own a food processor, simply dice the ingredients finely, and mix together in a bowl.
Looking for still more spice? Add more jalapeno, or red pepper flakes.