So this year the Simple Nutrition garden started out with lots of tomatoes that looked like this:
I guess this heat stifles everything including tomato growth.
When I had those gorgeous tomatoes, I jumped at the chance to make some homemade garden salsa for some friends that we were hosting for the 4th of July... and myself. Pretty much friends coming over is an excuse to make things that I want to eat... myself.
Have you ever made your own salsa before?
It is so simple and doesn't take many ingredients or effort or clean-up, and the flavor is amazing-our friends gobbled it right up!
When you make your own salsa, you can control the heat. Jalapenos are essential - but the part of the jalepeno that is spicy is the membrane and seeds. If you don't want spice, scrape all of the membrane and seeds out. If you want a little, leave some, and if you want to bring the heat... add the whole enchilada.
If you have a garden and your tomatoes are just green as can be or nonexistent like mine, I do encourage you to find some fresh, local tomatoes elsewhere like the farmer's market or roadside stand - because there are so few ingredients, a fresh tomatoes make all the difference as the star of the show in this recipe. I like to use the German Johnson variety - I do believe that they add a unique flavor to the salsa, but any variety should do - just make sure they are fresh - trust me, its worth it!
Here is my recipe, and just in time for the weekend!
- 2 large German Johnsons tomatoes or other variety, cut into chunks
- 2 large cloves garlic peeled, or 4 small
- 1 half of a large jalpeno - see note about seeds and membranes for heat
- 1/4 red onion
- 1 half bunch of fresh cilantro (one hand full)
- 1/4 lime squeezed
- 1/2 teaspoon of salt
- Put garlic and jalepeno into a food processor or blender and pulse to chop.
- Add red onion and pulse to chop.
- Add the rest of the ingredients and pulse to desired consistency.
- Taste and add more salt if necessary
See, told you it was easy!!