This week we got in some beautiful NW grown Roma tomatoes at the Co-op, which are, in my opinion, some of the best tomatoes for making fresh salsa. Zach brought home all the ingredients for salsa making yesterday, and this morning I whipped some up. If you have a food processor and like finely chopped salsa, you can make this salsa in no time at all. I like a chunky salsa, so I chopped everything by hand, which took a little time. I then pureed just a little bit and stirred it back in to give some nice textural contrast. I think it is also nice to drain the tomatoes in a colander after you've chopped them to keep your salsa from becoming too watery.
The recipe I used came from the
Forks Over Knives cookbook, which is available at the library if you want to check it out. It has lots of easy and quick plant-based recipes. The salsa recipe from this cookbook is really good, I just tweaked it by adding a little extra garlic and some vinegar.
Fresh Tomato Salsa
9 Roma tomatoes or 3 large slicing tomatoes, chopped
1 small red onion, finely chopped
1/2 cup finely chopped cilantro
1-2 jalapenos, seeds removed and minced
4 cloves garlic, peeled and minced
juice of 1 lime
1 tsp white vinegar
salt to taste
Combine all ingredients in a large bowl and mix well. Store refrigerated until ready to serve.
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