If you’ve planted tomato plants this year, we’re probably in the same boat…lots and lots of tomatoes ready for the picking, or in my case, falling off the vine and ready to be picked up!
One of my favorite things to make from this late summer bounty is homemade salsa. Let’s face it, once you’ve found a good salsa recipe – there’s no going back to store-bought (unless you’re really in a pinch).
I think what makes this salsa so delicious, gorgeous, and different, is the hodgepodge variety of tomatoes that go into it – from larger heirlooms packed with flavor to sweet little grape varieties popping with brilliant colors.
Now’s the time to make the best salsa of the year.
End of Summer Salsa
3-4 cups tomatoes, chopped
1 cup yellow or red onion, chopped
1 cup bell pepper, diced
2 jalapeno peppers, diced (including seeds)
1 fresh lime, juiced
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper to taste
Place all ingredients in food processor and pulse 2-4x, depending on desired consistency. If the mixture gets too watery, strain and leave just half the liquid. Again, it depends on how you like your salsa.
Refrigerate to intensify flavor – but in this house, it never makes it to the fridge! In that case, serve immediately and dig in.
(Looking to pair this salsa with a fabulous guacamole? Check out my May 5,2012 posting – Holy Guacamole!)