An Experiment

Fresh Tomato Salsa


This is the first year that I tried to grow a garden and I’ve actually been very pleased with the results. Actually, some might say that I’ve grown some serious mutant plants that are producing a bounty that is far beyond normal. On this note, I must say that I have a lot of tomatoes. So much in fact that I’ve been left to scramble to find a use for them. You can only eat so many salads and sandwiches. So, I reviewed some of the salsa recipes on my favorite recipe site and made some modifications to come up with a really great recipe which I’ll provide below. This recipe makes a lot of salsa so unless you’re having a party consider cutting this recipe in half or down by one third.

salsa-bits-sFresh Tomato Salsa

8-9 fresh tomatoes, stems removed, finely diced
3/4 of a large red onion, finely diced (add this gradually to taste. You don’t want the onion to overpower)
3 roasted jalapeƱo chili pepper (stems, ribs, seeds removed), finely diced.
3 roasted serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one three limes
1 cup chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon of fresh oregano
Salt and pepper to taste – I added a lot of pepper as I think it’s a nice compliment to the lime and cilantro

Cut everything up as directed while roasting the peppers in the oven (on broil). Watch the peppers and turn as the skin blackens. When complete, peel the blacken skin off and dice. Mix together and chill for at least an hour. You can choose to drain the juice but I like mine to be a little soupy. Enjoy.

By Chris Auman All Rights Reserved.

August 23rd, 2009 at 1:27 pm

Posted in Color Photography,Recipes

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