Summer is in full swing and around here, that means tomatoes!
Our big, beautiful tomato plants are putting off more produce than we can keep up with. And while we love to eat BLT's (bacon, lettuce & tomato sandwiches), the roofs of our mouths can only take so much. Who knows what I'm talking about!? So in answer to our produce problem, my mother and I found a salsa recipe long ago that we have tweaked and made our own. It's one of those family recipes that I hope will be passed down from generation to generation. And for my kids, that's saying a lot since I don't love to cook. In my defense, however, I did purchase and fill recipe books for each of the girls with recipes that their grandmothers have, so not all hope is lost. And despite my love/hate relationship with all things cooking, I've decided, in the interest of good blogging, that everyone should, at least once, post a recipe. Am I right? So here is mine.
Jennifer's Salsa Recipe
4 C. chopped tomatoes, gently squeeze, pour off juice
1 C. chopped white onions
2 TBLS garlic
1 TBLS olive oil
2 TBLS lime juice
1 tsp cilantro
1 tsp cayenne pepper
1 tsp salt
½ tsp sugar
Put all of these ingredients in a food processor (I use a Ninja) and blend.
Some handy hints and tips for you to consider when you try making your own batch:
1) Wash the tomatoes first. Just a quick rinse will do.
2) Chop them into chunks but they don't have to be tiny. Let the food processor do the hard work for you.
3) You can use any color onion you want, but the flavor will change slightly. I prefer the bite of the white onion. Purple and yellow will be a little sweeter.
4) The jalapeño plays a big role in controlling the heat. You can remove the seeds and the pith and cool it down a bit or throw it all in and spice things up.
5) You can adjust the salt to your liking. You'll notice the hand written recipe calls for ½ tsp but my typed recipe calls for 1 tsp. That's because I've adjusted over the years.
6) You can use fresh lime juice or not. I use the kind in the bottle.
7) I blend the onions, jalapeños, salt, cilantro, juices and spices together first. Then I add the tomatoes and blend as little time as possible to get them just right. Too long and you get it too wet and it's more liquid then chopped. Makes for a soggy chip.
8) Use your favorite chips to eat the salsa with. I use scoops. Holds the most salsa.
It is my hope that you will take this recipe and try it and the make it your own. I'd love to hear your comments about how your batches turned out.
P.S. You can make this with yellow tomatoes too. It's a slightly different flavor but equally delicious.
I'm Jennifer and I am so glad to meet you! I am a working mother of 4 children, surrogate mother of 2 children's boyfriends, a few children's best friends, a god-son, a prayer pal and a very special boy who smelled his way into my heart. Our home is open and all are welcome here.