I have just returned from a summer vacation at my in-laws’ home; my mother-in-law has an enormously prolific garden and every day — sometimes twice a day — she would walk down to the garden with a large empty bucket and then return to the house, the bucket overflowing with fresh produce. I ate my favourite Greek salad with abandon, and when we left, my mother-in-law packed a box full of sweet, vine-ripened tomatoes for me. A fifteen-pound box of sweet, vine-ripened tomatoes. All of which is to say that the next few weeks will feature tomato-based recipes as I scramble to find ways to enjoy each and every one of these delectable orbs.
This week’s lesson: when life hands you tomatoes, make salsa!
Is there any better condiment than fresh salsa? I think not. Fresh salsa is especially delicious when made with sweet, vine ripened tomatoes. I love this recipe with tortilla chips, quesadillas, or anything at all that needs a little zing. I’ve even been known to stir this into cold leftover quinoa for a spicy impromptu salad. This recipe allows you to adjust the heat accordingly, depending on whether you’re mild and sweet or a red-hot tamale.
Ingredients
Finely chop tomatoes, removing seeds. Place in a colander over a bowl; sprinkle salt over top and allow the excess juices to drain out.
In a food processor, pulse together red onion, jalapenos, and garlic until very fine.
Place drained tomatoes into a medium bowl; add onion, jalapenos, and garlic mixture. Add lime and cilantro, if using; stir until combined.
Use a slotted spoon to transfer salsa to an airtight container. Enjoy with tacos, chips, Huevos Rancheros…and maybe a margarita or two!
Yield: Makes 4 cups
Nutritional Information, 1/4 cup serving (approximate): Calories: 14, Total Carbohydrates: 3 grams, Fibre: 1 gram, Sugar: 2 grams, Protein: 1 gram
Printer-friendly version