It’s that time of year.  Tomatoes are in full force.  We joined a CSA three years ago and started getting more tomatoes than I knew what to do with.  I made a lot of BLT’s and marinara sauce, but my favorite recipe was fresh salsa. This salsa is seriously the best I’ve ever eaten. Just about every fresh ingredient came in our CSA share this week, so it was obviously a sign I needed to make it.

INGREDIENTS:

{For MILD Salsa}:

• 4 ripe medium-sized tomatoes {cherry tomatoes are fine, too—about 1 cup of uncut cherry tomatoes = 1 medium tomato}
• 4 cloves of garlic
• 1/4 cup cilantro
• 1 tablespoon ground cumin
• 1 tablespoon lemon juice
• 1 ½ teaspoon salt
• 1 teaspoon black pepper
• 1 jalapeno pepper {seeded and finely chopped}
• 1/2 white onion {finely chopped}
• 1 green bell pepper {seeded and finely chopped}

{For MEDIUM Heat}:

• 2 teaspoons of black pepper
• 3/4 white onion
• add 1 more jalapeno {seeded and finely chopped}
• add 1 Serrano pepper {seeded and finely chopped}

{For HOT Salsa}:

• 2 1/2 teaspoons of black pepper
• 1 whole white onion
• add 2 more jalapenos {seeded and finely chopped}
• add 2-3 Serrano peppers {seeded and finely chopped}

INSTRUCTIONS:

Put tomatoes, garlic, cilantro, cumin, lemon juice, salt, and black pepper in a blender and blend until liquefied.

Finely chop the jalapeno pepper, onion, and green pepper and put in a large bowl. Pour the ingredients from the blender into the bowl and mix thoroughly with a spatula. Makes four cups. TIP: If you’d like it chunkier, skip the blender and dice all ingredients {but who has time for that?}. Use in salads, on your tacos, or just dip for tortilla chips. Enjoy. Love,

Check out more fun recipes and craft ideas at http://www.skiptomylou.org/2015/08/10/made-by-you-monday-250/