Do you like salsa? Do you own a food processor? If you answered ‘yes’ to both questions, then this recipe is right up your alley.
My garden continues to produce at a fairly rapid rate. I haven’t, however, had enough tomatoes all at one time to eat myself, supply friends and family who are dying for fresh garden produce, and turn in to put up for winter.
I recently found myself caught in a rare situation where the counter was fairly full of fresh garden tomatoes, but not enough to preserve. It really only made sense to crank out some fresh garden salsa — and later I hope to make a super healthy dinner that relies heavily on fresh garden produce (tomatoes & zucchini).
This salsa recipe comes together very quickly with help from one of my favorite kitchen toys, the food processor.
-Slice a jalapeno in half lengthwise, remove & discard stems, seeds and membranes (if you like heat in your salsa keep some of the seeds and membranes, this is where the heat comes from).
-Cut a small onion into quarters (or use half a medium onion)
-Remove leaves from steams of cilantro, you will need approximately 1/2 cup
-Juice a lime, you will need about 1 tablespoon
-Core, peel, and quarter 4 medium tomatoes
-Use metal blade of food processor to process jalapeno pepper and cilantro until finely chopped.
-Scrape bowl, add 1/8 teaspoon salt & lime juice, mix together, pulse twice.
-Add tomatoes and onions and pulse until they are coarsely chopped (to your preference).
-Serve immediately or keep cool in fridge.
Seriously, this recipe and clean up took about 20 minutes. Super simple and a great use of garden goodies. You can modify the recipe as desired, adding any additional ingredients you typically enjoy in salsa.