Oh, Salsa

I've been making this forever and I'm pretty sure it's the best fresh salsa I've ever had.

 

*recipe*

3 garlic cloves

1 sweet onion

3 tomatoes, roughly chopped

3 tomatoes, seeded, more finely chopped than the others

1 bunch of cilantro, roughly chopped, some stems okay

1/4 cup yummy vinegar of choice (I like white wine)

1/2 can tomato paste

Salt & pepper to taste

I don't add hot peppers, because this is plenty zippy as is, but you certainly can!

 

This can all be chopped by hand, but I think it's much better to do it in a food processor. The flavors really mix but you still get the chunks of tomato. For this recipe, I used big tomatoes for the background and pretty-colored cherries for the ones added later.

 

Chop the garlic in the food processor. Add the onion and the roughly chopped tomato and process until very finely chopped. Add the vinegar and tomato paste and blend a bit, then add the cilantro and finely chopped tomatoes. Pulse just to blend. Salt and pepper to taste.

 

This isn't a canning recipe and it doesn't matter. I eat the whole recipe by myself in a frighteningly short period of time. I think the smell was coming out of my pores when I woke up this morning.

 

We grew some of the tomatoes and picked the rest at our CSA farm. Cheryl provided the amazing garlic, that sweetheart.

Done