let’s make salsa!


My single tomato plant has produced a dozen smallish, red, ripe...fruits. Fruits? Sort of. Tomatoes are the fruits of the tomato plant, but when they’re used in cooking, they’re vegetables. (Thank you Google for that information.)

A dozen tomatoes will not make enough sauce to carry us through a cold winter.

For now, let’s make salsa!



Start with 9-12 medium sized ripe tomatoes
Cut them in half and take out the seeds.
Chop them coarsely and throw them into a food processor
2 cloves garlic, peeled
1 cup of cilantro
3/4 cup chopped sweet onion
2 Tablespoons freshly squeezed lemon juice
1 spicy pepper (I used an ‘Italian Roaster’ because there were some ripe ones in my garden, but you could use jalapeño or serrano, if you want extra spice)
1 teaspoon coriander (you could also use cumin if you like the flavor... I don’t)

Blend until the salsa is a slightly coarse consistency. Not too chunky, not too pureed. Perfect for scooping up with a corn chip. Place in a sealed container and refrigerate for several hours or overnight so that the flavors have a chance to mingle.

Easy huh?

After all the salsa ingredients have gotten to know each other, call a few good friends, blend up some margaritas, grab a bag of corn chips... and enjoy!