If you know me at all…you’ll know that I am not a big fan of tomatoes. Matt on the other hand can eat them like apples–all he needs is a little salt and he bites right into them. Eeeek. I’ve been warming up to them in the past couple of years though–as long as I squeeze out all the gooey seeds before eating them. Randomly enough, I do love two tomato products: ketchup & salsa (if you’re wondering I’m a strictly butter only on pasta–unless it’s homemade sauce). Since salsa encompasses all the gooey stuff in tomatoes I am sometimes surprised myself that I love it so much. I put it on a lot of foods too–ranging from scrambled eggs to traditional tacos.
At the grocery store, the tomatoes looked particularly fresh. I’m a sucker for buying produce if they’re unloading the shipment fresh, so I decided to grab a few of the vine ripened tomatoes. Avocados were on sale too & Matt is always asking for a taco night (we used to do Taco Tuesday’s ever week but somehow we’ve strayed from that tradition), so I figured I could surprise him with a Mexican night. Something about homemade salsa in the summer is particularly magical. What a healthy, quick treat. I make a lot of versions of homemade salsa–peach salsa, mango-pinapple salsa–but today I decided to go the more traditional route. It was fantastic.
Equipment needed: Food Processor
- 3-4 vine ripened tomatoes
- 1 small red onion
- 2-3 large cloves of fresh garlic
- Jalapeños–-I used pickled because I forgot to pick up some fresh ones
- Juice of 1/2 lemon or lime
- Dried oregano
- Salt & fresh cracked black pepper
- Roughly chop the red onion into large pieces–rinse under cold water to get rid of the pungent onion smell/taste
- Add to food processor and lightly pulse to break it down a bit
- Roughly chop tomatoes and add to food processor
- Slowly pulse to break down tomatoes
- Grate 2-3 large cloves with micro-planer directly into food processor
- Add desired amount of jalapeños based on your heat preference--I added about 1/4 of pickled jalapeños (considerable less spicy than fresh jalapeños)
- Add juice of 1/2 lemon or lime–the citrus juice really helps keep the flavors clean
- Add salt and pepper to taste as well as a pinch of dried oregano
- Pulse to desired consistency and serve chilled
Hope you enjoy it! I’ve already snacked on it twice since I’ve made it!