Saturday, August 28, 2010

Farm Fresh Salsa

I have the benefit of belong to an amazing organic CSA this summer where there has been an overabundance of heirloom and other varieties of tomatoes. I have been making huge batches of salsa and freezing them in quart sized freezer bags. The recipe is flexible based on what you have, what is farm fresh and how hot you like it. This is really just a guide. tomatoes are loaded with vitamin C and lycopene.

jalapeno peppers
fresh garlic mined
1 bunch cilantro leaves
2 fresh limes, juiced
variety of tomatoes
1/2 red onion, chopped
1/2 sweet onion, chopped
kernels of one corn cut from the cob
black beans
avocado, diced

  1. In a food processor, mince 2 cloves of fresh garlic, 1-2 jalapeno peppers, and the cilantro
  2. Add the juice and flesh of 2 limes
  3. process a handful of the tomatoes to create a base for the salsa
  4. rough chop either in the processor or by hand the remaining tomatoes
  5. Add onions and corn
  6. add 1/2 cup cooked black beans and 1 diced avocado
  7. My favorite variety to use from this summer's bounty has been a mild yellow tomato and Asian pear tomatoes. YUM! Enjoy on everything from chips to grilled chicken and chili.

1 comment:

  1. Mara,
    Love the blog, and this salsa recipe looks delicious! I'm excited to try it!