I’m making a mexidish for supper this evening and decided that maybe I’d try some fresh salsa - since I have 5 fresh tomatoes left. Well, I found a recipe, but it used canned tomatoes. I just went for it - purely as an experiment:
Fresh Salsa
2 T Red Onion
2 T Fresh Cilantro
1 Jalapeno Pepper
1 Adobo chipitole pepper
2 t lime juice
1 garlic clove
1/4 t salt
1 t pepper sauce
Turn on food processor. Drop in garlic to mince. Stop and scrape down bowl sides. Add the rest of the above ingredients. Pulse 2-5 times until minced. Then add:
1 - 14 oz can of diced tomatoes well drained
Pulse in food processor 2 more times.
The original recipe calls for draining through a mesh strainer, but I haven’t done that. I dipped right from the bowl of the processor. Yummy. And I haven’t even let it “marinade” yet.
Tomorrow (once I get more jalapenos and chips) I will try my remaining tomatoes in a salsa. The question is…with or without skins????
In the meantime, I hope this makes it until supper!
There’s nothing like garden fresh tomatoes ripened on the vine in the hot sun. The store bought kind don’t hold a candle. In fact to me they are flavorless.
You are blessed to have some. Your salsa sounds delicious. I have made it too and even canned it. I left the skin on the tomatoes too. Lots of vitamins there.