Fresh salsa is one of my favorite summer treats! Garden-ripe tomatoes, peppers, onions and cilantro are the stars here, with a little lime juice and sugar to complement the flavors.
This recipe takes about 5 minutes to whip together! This style of salsa really showcases the different varieties of tomato and their flavors. Last year there was a batch of Cherokee Purple tomato salsa that was particularly beautiful (and tasty!)
Ingredients:
Fresh tomatoes- fill food processor 1/2-2/3 full
1/3 medium onion
1 small-to-medium jalapeño, seeded for mild salsa or left whole for a little more kick
1 large handful cilantro (or to taste)
1/4 cup lime juice
1-2 Tbsp sugar
If your tomatoes are more water than flesh, I suggest cutting them into quarters and squeezing off 'extra' juice before tossing them in, otherwise you might see separation of the solids and liquid after it sits. If this happens, just stir or shake, it will still be delicious!
Combine all ingredients and blend. I prefer a puréed salsa, but feel free to stop when the pieces are larger if you wish for a chunkier style.
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