My dad has a little garden patch up by my parents’ garage. It’s small but sunny and this summer it produced a great crop of green beans and tomatoes. The green peppers were flavorful as well, but not nearly as abundant as the other veggies. I love fresh green beans, but I have never liked fresh tomatoes. Give me tomato sauce or stewed tomatoes and I’m a happy foodie, but fresh just doesn’t cut it. That’s why I didn’t expect to be able to help my Dad, who is the only one in the house who enjoys fresh tomatoes, use up the produce with any Try It Tuesday recipes… at least until he asked me on Sunday, “Do you ever do anything like salsa for Try It Tuesday?”
Have I done anything like it? No. Did I love the idea? Yes! I always enjoy salsa. Besides, after the horrible heat and humidity we’ve had in Pennsylvania this summer, a no-cook recipe sounded brilliant.
After taking our dog for our morning walk on Monday, my son and I picked all of the ripe cherry tomatoes. It was good practice with colors for Vincent: “Only get the red! Nope, that one is orange. That tomato is green.” He had fun and he proudly pointed out the tomatoes he picked to Aba (his word for grandma).
I spent quite a bit of time looking at different recipes for homemade salsa, but in the end, the fact that I only had one tomato bush to pick veggies from left me with fewer tomatoes than called for in the recipes. Therefore, I pulled inspiration from a number of sources and here’s my recipe. It makes enough salsa for 1-2 people to have a nice snack.
10-15 cherry tomatoes, seeded and chopped
1 tablespoon onion, finely chopped
1 jalapeño pepper, ribs and seeds removed (reserve to add for hotness to taste)
1 clove garlic, minced
Juice of ½ lime
¼ teaspoon salt
Chopped cilantro to taste
Stir together all ingredients. Add jalapeño seeds and cilantro to taste.
Of course, I had to taste my creation immediately. I have to say, I’ve never had salsa with a hint of lime before and I loved the subtle freshness it added. It was also particularly enjoyable to have such fresh veggies in the salsa. I did have to add some jalapeño seeds, but they didn’t seem to add much hotness. The raw garlic, while tasty, left me with some slightly stinky breath, so I put the salsa in the fridge in the hopes that the acid in the lime juice would “cook” the garlic a bit. I might switch to garlic powder next time. While it was more work than opening a jar of salsa, the taste was worth it.
If anyone has any good salsa recipes or tips, I’d love to hear about them!