Tomatoes are not in season. Yet.
And yet, I bought some.
While cruising the aisles of Whole Foods, I noticed a sign for organic, hydro-farmed tomatoes. A farm, 20 minutes from home, grows these babies. And after a very long winter of mediocre, mass-produced, posers, these are pretty good.
In salsa, they are divine.
3 cups tomatoes, cut in chunks
1/2 yellow or sweet onion, cut in chunks
1 handful fresh cilantro
1-2 organic limes, zest and juice
1 fresh jalapeno or 2-3 Tb. canned jalapenos
1/2 t. sea salt
1/4 t. ground pepper
Using a food processor, pulse cilantro 3 or 4 times.
Add onions to processor and pulse 3-4 times. Add jalapeno and pulse again. (If you use canned jalapenos, don't mix until tomatoes are added.)
Add the tomatoes, lime zest/juice, and canned jalapenos. Only pulse about 5 times or it will get mushy.
Put salsa into a bowl. Mix salt and pepper in with a spoon. Let sit for 30 minutes for the flavors to mesh.
*For more heat, use more jalapenos or a couple of drops of hot pepper sauce.
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