We love this easy salsa made with super flavorful dry-farmed tomatoes available at the farmers markets in the late summer and early fall. Feel free to add your own spin to the salsa — see variations below.
INGREDIENTS:
1 1/4 lbs. ripe, flavorful dry-farmed tomatoes (about 6, depending on size)
1 (14.5 oz) can of diced tomatoes (with juice)
2 green onions, chopped into thirds
1/3 cup red onion, roughly chopped
1 jalapeno pepper, seeded and roughly chopped
1/3 cup fresh cilantro leaves
1 large clove garlic, roughly chopped
2 tablespoons fresh squeezed lime juice
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
METHOD:
Place all of the ingredients into the bowl of a food processor. Using 1-second bursts, pulse ingredients until ingredients are finely chopped. Don’t over-process! You want to have texture — not create a puree.
Place salsa in a clean jar and refrigerate for a couple of hours to allow flavors to meld before serving. Store salsa in the refrigerator — it will keep for about one week.
Serve with tortilla chips or as a condiment with your favorite Mexican food.
VARIATIONS:
- Use only flavorful, summer tomatoes—otherwise the salsa will be insipid and tasteless if out-of-season ‘grocery store’ tomatoes are used.
- No green onions? Just use more red onion (about 3/4 cup).
- Use serrano pepper with seeds if you like hot salsa. If you like milder salsa, use a poblano or Anaheim pepper.
- Replace the jalapeno pepper with a chipotle pepper with a bit of the salse for a smoky-hot version.
