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.
Fresh Salsa
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.
Zest the limes, then cut in half and squeeze the juice out. Set aside.
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.
Enjoy!
*For more heat, use more jalapenos or a couple of drops of hot pepper sauce.
Please check out Fight Back Fridays at Food Renegade.
Yum. I wish we had tomatoes right now. Even the ones at the store (yes, the awful ones from some other country) are so yucky!
ReplyDeleteYummy. Homemade salsa rocks! This would go great over at my new Vegetarian Foodie Fridays linky at Breastfeeding Moms Unite!. Come and check it out if you would like to link up! Thanks!
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