Direct quote from Lara who just had a workplace snack of my salsa: “It is so good I would drink it”…followed 5 minutes later by: “I may have licked my plate”. I think that means my salsa is good! As you know if you have been reading my blog, I have been obsessed with the tomatoes from Ward Berry Farm that we have been buying at the Boston University Farmers’ Market every Thursday. Last week I bought my pint with salsa specifically in mind! Then Lara brought me the remaining zebra tomatoes from her garden, and Ryan picked my remaining peppers, so it was game on!
I, personally, like my salsa on the smoother side, and spicy! This recipe could, however be made chunky by hand dicing the tomatoes and onions, blending the remaining ingredients, mixing it all together and allowing it to chill for a few hours. BUT, this is the way I did it…
- 1 lb of your favorite variety of tomatoes
- Pepper of your choice, sliced (I use 1 serrano for Medium/Hot. If you like mild, use a poblano pepper)
- 2-3 cloves of garlic, quartered (depending on the size and your preference for garlic)
- 1/2 vidalia onion, halved
- 1 cup fresh cilantro, washed and roughly chopped
- 1 juicy lime
- Salt to taste
- Put your tomatoes in the food processor. Pulse it on low until the tomatoes are about 1/2 the original capacity.
- Add the pepper(s), garlic and onions and process for 30 seconds
- Add the cilantro and process for another 30 seconds
- Add the lime, pulse a couple of times.
- Add salt to taste and pulse until the salsa is the consistancy you like.
- Refrigerate for a minimum of 1 hour. The longer you let it sit, the better the flavors meld.