It seems like forever since I wrote a blog post. Probably because it has been. But I promise I haven’t been ignoring writing for no reason. I have been in the garden pulling weeds, making sure everything was growing, or trying to figure out what to do with 50 pounds of cucumbers. Literally 50 pounds of cucumbers. But I didn’t start writing this post so I could rant about cucumbers. I wanted to write today because our tomatoes are finally starting to ripen and I’m super excited about it.
I already made a list of all the things I plan to make with them, but I since I haven’t blogged in a while I figured I’d start with something simple. Today I wanted to share with everyone a recipe for a simple garden fresh salsa.
In the past, I’ve mentioned that I’m a little obsessed with vegetables in unusual colors. For example, last year we had a yellow tomato plant. The yellow tomatoes looked so pretty in salsa. So, when picking out plants this spring I made sure to include a yellow lemon boy heirloom tomato plant.
Do you have to include yellow tomatoes in your salsa? Nope. It will taste just as good with any color tomato that you decide to use. The best thing about this recipe is that you can tweak it to taste however you want it.
To get started, chop 4 to 5 cups of tomatoes. I used roma tomatoes and the yellow lemon boy tomatoes. Roma tomatoes aren’t as juicy as other tomatoes. They are usually the main ingredient in making tomato paste because of their lower moisture content. If you want a less juicy salsa, you can use all roma tomatoes.
Kitchen Tip: When you are cutting the tomatoes, try putting a towel under your cutting board. This will keep your cutting board from wiggling around, and it will hopefully soak up any excess tomato juice that drips off.
Next, chop the onion and jalapenos. I used 2 small red onions, but white or yellow will work just as well.
Did you notice that I didn’t say how many jalapenos to use? That’s because it depends on how spicy they are. And how spicy you want the salsa to be. This time, I chopped up 4 jalapenos and the salsa ended up being between mild and medium. Other times when I use 4 jalapenos the salsa is too spicy for me to eat. If you don’t like spicy at all, you can skip the jalapenos or substituting for sweet or bell peppers.
Lastly, add the cilantro, lemon juice, salt and pepper and stir everything together. Ta da! You have salsa. Give it a try and let me know what you think in the comments or on the Cooks My Books Facebook Page.