I recently went in on a CSA. I first learned about CSA goods and the wonder of local, farm-fresh food during graduate school when I moved in with some fellow grad students. I haven’t had a chance to participate as easily until this season. So for 12 weeks I’ll now be getting a full share, that I’m splitting with a co-worker. I believe my freezer will be well-stocked and my tastebuds in wonder.
This last week there proved to be an abundance of tomatoes, so I decided to bring salsa to a gathering this weekend so that they didn’t go to waste (you can also freeze tomatoes). I’ll never go back to store bought salsa. It just isn’t even comparable.
In a food processor, process separately and then combine (tomatoes will be too small if you do them all together):
– 3C tomatoes (about 3C), any variety you’d like
– Half a large onion (yellow or red, your choice, I use yellow or vidalia since it is easier on my stomach)
– 1 green pepper, cored and deseeded
In a purée machine (I used a nutribullet):
– One handful of cilantro
– 1/4 tsp cumin
– 1/4 tsp garlic powder (or one clove of fresh garlic)
– 1/4 tsp dried cayenne pepper OR 1/2 deseeded fresh jalapeño pepper
– 1/4 tsp salt
– fresh ground black pepper
– 1 tsp vinegar
– juice of 1/2 lime (you may deseed and purée the half instead of squeezing)
– 1/4 tsp sugar or natural sweetener
Once rough ingredients and puréed ingredients are done, mix together, let sit for 15-30 minutes and enjoy with your favorite salsa chips.