I had time to kill at work on Wednesday, so I harvested an absurd amount of tomatoes. I also made out with swiss chard, green apples, pomegranate, squash, figs, and goat milk. I love my job.
It wasn't until I got home that I realized 20 pounds of tomatoes may have been overkill. I made salsa and barely made a dent in my stock, so this afternoon I'll be making sauce and anything else I can think of that freezes well. Maybe just more of this salsa because it's so dang good.
I used a lot of pear tomatoes because that's mostly what I harvested. I also threw in heirloom, zebra, cherry, snow, and striped roman tomatoes. I've yet to find a tomato I don't like. Really you can use any variety of tomato and your salsa will still be delicious.
It wasn't until I got home that I realized 20 pounds of tomatoes may have been overkill. I made salsa and barely made a dent in my stock, so this afternoon I'll be making sauce and anything else I can think of that freezes well. Maybe just more of this salsa because it's so dang good.
I used a lot of pear tomatoes because that's mostly what I harvested. I also threw in heirloom, zebra, cherry, snow, and striped roman tomatoes. I've yet to find a tomato I don't like. Really you can use any variety of tomato and your salsa will still be delicious.
Ingredients: 4 cups tomatoes, diced 1 small yellow onion, diced 1/2 green bell pepper, diced 1 tablespoon sriracha sauce 1 teaspoon sea salt 1/2 whole lime, juiced 2 cloves garlic, minced 1 teaspoon ground cumin Directions 1. Place all ingredients in blender or food processor. 2. Pulse on low until you get the consistency you like. 3. Refrigerate for one hour before serving. |