After last year’s garden and the all out war with the slugs, we decided that we really didn’t want to take on that time consuming of an endeavor. But we still love some fresh tomatoes and a few other choice herbs & vegetables, so we planted, but we planted a lot smaller. However, after the Nashville flood in early May, our small garden became smaller when plants washed away and we were left with just tomatoes.
Fine by me.
Because you know what you make out of tomatoes?
We had planted cilantro as well, but it washed away with everything else. Oh well! Still yummy with the store bought variety.
Last year I shared my recipe with you. I actually had my laptop sitting in my kitchen with that page up this year so I could remember how to make it. It’s so good!!! I even brought some in to work and my salsa lovin’ co-workers devoured it — quickly I might add.
I think the best thing to do in this case is share that recipe again. Just in case you have some (or 10) tomatoes laying around.
Be warned. This made about 6 cups of salsa and filled my blender to capacity, so you may need to make it in 2 batches which is what I did this year.
10 small to medium tomatoes, seeded and drained
1 yellow onion cut into large pieces
2 jalapenos, seeds removed
1 bunch of cilantro, finely chopped
4 cloves of garlic, minced
3 Tbsp Lime juice
2 tsp salt (start with 1 tsp & add as needed)
1 tsp cumin (optional, I love cumin)
Throw all of this in the blender and then use the Pulse feature on your blender and the Chop button.
(Little girls love to help with this part — but I highly suggest completely unplugging the blender every time you take the lid off!! Not talking from experience, but it just seems like wise advise.)
From this point, taste (with a chip of course!) and if you’re happy, stop. If not, just start adding herbs & spices. The things I am most likely to add are salt, lime juice, cumin & maybe some chili powder if I’m wanting more heat. Always add less than you think you’ll need as it’s not so easy to take it out once it’s in!!
I do a LOT of tasting when I cook.
There’s a good chance it will look pink for awhile. But that’s normal and is caused by the air being pulled into the mixture while in the blender.
To give the flavors a chance to blend properly and to allow your salsa to turn from pink to red and to “deflate”, I prefer to put it in the fridge over night in an air-tight container.
Grab a beer or margarita and dig in!!!!
It is good straight out of the blender too.
You’re not required to wait.
I never can!!!!
Oh! And one last very important question:
I am definitely a scooper!
The chip is merely the means in which to get the salsa into my mouth.
xoxo Lori Danelle