Easy Homemade Salsa

I love going to farmers’ markets, and I love that my father-in-law grows and cans tons of vegetables. Summer tomatoes are abundant now, but do you know that tomatoes are one of the most politicized crops ever? At the risk of sounding like a nerd, I’ve been interested in the sources of my tomatoes since I read this article in Gourmet magazine in 2009 that detailed wages and living conditions of Latino farm workers in Florida. Today CBS Sunday Morning showcased a story on the growing demand for “fair food,” and tomatoes are center-stage in this argument. Unless our tomatoes come from my father-in-law’s yard or are in season, we do not eat them. Despite the unholy and unnatural year-long growing season (stepping off my soapbox now), tomatoes do offer excellent health benefits. They are a fantastic source of Vitamins A and C, folic acid, and antioxidants like lycopene, choline, beta-carotene, and lutein.

But holy tomato, Batman, we had the red fruit coming out of our ears. With our last few tomatoes wallowing away in sadness on the counter, I made salsa.

Ingredients:

  • 6 tomatoes, quartered
  • 4 jalapeño peppers, halved (I removed seeds from two peppers)
  • 1/2 of a red onion, quartered
  • 1 1/2 teaspoons minced garlic (that’s about three cloves)
  • 2 teaspoons Wildtree Chipotle Lime Rub
  • 1 teaspoon salt
  • 1/4 cups fresh cilantro
  • Juice of half a lime

East Homemade Salsa

Add all the ingredients to the bowl of a food processor.  Pulse until all ingredients are diced and combined.  Taste and adjust seasonings if needed (my husband said it needed more salt…whatever).

I love all things Wildtree, but if you don’t stock their line of seasonings like I do, you can substitute cumin.

Transfer the salsa to your favorite airtight vessel and store in the refrigerator.

East Homemade Salsa

Best enjoyed the next day!

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