Fresh Salsa

As I’m sure I’ve mentioned here before, I do NOT have a green thumb.  At best, it’s like…mayyyybeee a sickly yellow.  I can’t keep a “real” garden because I don’t go out in our backyard that often, so it’s sorta “out of sight, out of mind”—I just completely forget to tend or water anything that isn’t regularly in my line of sight. 

So this summer, I did a fairly extensive (for me) container garden on our porch—we have a . I planted mint, basil, rosemary, some radishes, squash, turnips, lavender, and three kinds of tomatoes (cherry, yellow pear, & Federle).  The turnips & lavender were no-shows. I got about 4 squash before the vine borers got to my plants and demolished them.  My radishes made tons of greens but never grew bulbs—possibly because it was too hot.  However, my tomato plants ROCKED it, and are actually still producing!

My MIL was also bringing us gems from her garden, so we had plenty produce on hand all summer!

Which means…I actually grew more tomatoes than I could handle.  I love to snack on ‘maters and throw them in salads & on fresh pasta…but even that wasn’t keeping up with the supply.  So…of course…we made fresh salsa!

INGREDIENTS:

• 3-4 lbs. tomatoes
• 1/2 small onion, peeled (red or sweet yellow is best)
• 2  jalapeno peppers (seeds removed if you prefer a more mild salsa)
• 1 clove garlic, minced
• large handful of cilantro (to taste—for us, that’s about half a bunch)
• 1 Tbsp dried parsley
• 1/2 t. red wine vinegar
• Juice from 1 lime
• salt and pepper to taste
• 1/4 tsp chipotle powder
• 1/2 tsp cumin

 

DIRECTIONS:

Roughly chop onions, and peppers (tomatoes too if you’re using larger ones—we had a lot of cherry-sized).

Add all ingredients to food processor, and then pulse until the texture is to your liking.  Season to taste. It will keep in the fridge for about a week or two—but I doubt it will last that long!