Sooo many tomatoes! What to do? What to do??
2 medium sized ripe tomatoes quartered
1/4 medium size red onion)
4 sprigs cilantro (parsley)
2 cloves garlic
1 tsp garlic salt
2 TBs lemon juice
1 jalapeno (1/3 for mild, 2/3 for medium, all for spicy)
Bell pepper for added flavor
1. Put all ingredients in food processor and mix to consistency desired.
It was a rainy, gloomy Saturday afternoon recently and I decided I should try making some salsa. I went out to the garden and picked some fresh onions, jalapenos and tomatoes and got to work.
Remember when I planted my garden in the Springtime I thought I’d planted cilantro? Then I went to use some cilantro and realized I had parsley? Yeah I remember that time too. So when I went to make the salsa I had to buy a bunch of cilantro at the store. I did pick some parsley from the garden to mix into the salsa because what the heck am I going to do with all this parsley??
The jalapenos from the garden were surprisingly un-spicy. I was a little surprised by that. I don’t know why they aren’t spicy. I picked two jalapenos and used them both because of that fact, and they were small.
I did not use a food processor for this. I chopped everything up and didn’t really measure any of it. I’m definitely a recipe follower and I don’t just “throw things in a bowl” but with this I did. I used as much lemon juice as it tasted good. I sampled it a lot along the way to test the flavors.
I didn’t have garlic salt, so I skipped that ingredient. I’m not sure how much of a difference it would have made with the flavors. I added a dash of onion powder to it and mixed everything up.
The salsa tasted pretty good. I enjoyed the flavors, even though it wasn’t spicy at all. The salsa sat in the fridge over the weekend and the flavors were much bolder and nicer after that. I liked the salsa but would prefer some zip to it.
QUESTION: What is your favorite salsa recipe?