Saturday, August 8, 2009

time for salsa

Now that summer has finally really arrived in New Hampshire and the days have been warm and sunny, our tomatoes are ripening and we have more to pick each day. Hooray! This is most of the week's tomato harvest from our garden (a couple other tomatoes found their way into salads before I could take a picture!).

I love fresh salsa, and since we have lots of tomatoes, we'll be making some this weekend - thought I'd share the recipe we use. You can adjust as needed for quantity and to taste, and you can definitely add peppers (spicy or not). Fresh salsa is great as a dip with tortilla chips, or as a "topping" for grilled chicken or other dishes. Yum!

You'll need:
3 tomatoes, chopped
½ red onion, chopped
3 tbsp cilantro, chopped
juice of one lime
1 tbsp olive oil
salt and pepper

1. Combine onions, tomatoes, and cilantro.
2. Stir in lime juice and olive oil.
3. Season with salt and pepper.
4. Chill, or serve "as is" at room temperature. The flavors seem to combine best when the salsa is put in a covered bowl and then chilled for a few hours.
5. Enjoy!

3 comments:

livinginalocalzone said...

Salsa time is a happy one. And I agree, after the flavors have melded the taste only improves - of course, it is hard to wait! We don't have many tomatoes here in CT because of the blight, but I have made a few jars of salsa for a treat in the cooler months.

Life Looms Large said...

That sounds so yummy!

I used to work with a gardener who would make and freeze a bunch of salsa so that she could pull it out in the winter and wow us all with that great tomato flavor! Miss her salsa!!

Sue

Colleen said...

Someone gave me a recipe for what they called a "freezer salsa" that I want to try making this year. Garden fresh salsa in the winter time sounds awesome to me!!!