Now that summer has finally really arrived in New Hampshire and the days have been warm and sunny, our tomatoes are ripening and we have more to pick each day. Hooray! This is most of the week's tomato harvest from our garden (a couple other tomatoes found their way into salads before I could take a picture!).
I love fresh salsa, and since we have lots of tomatoes, we'll be making some this weekend - thought I'd share the recipe we use. You can adjust as needed for quantity and to taste, and you can definitely add peppers (spicy or not). Fresh salsa is great as a dip with tortilla chips, or as a "topping" for grilled chicken or other dishes. Yum!
3 tomatoes, chopped
½ red onion, chopped
3 tbsp cilantro, chopped
juice of one lime
1 tbsp olive oil
salt and pepper
1. Combine onions, tomatoes, and cilantro.
2. Stir in lime juice and olive oil.
3. Season with salt and pepper.
4. Chill, or serve "as is" at room temperature. The flavors seem to combine best when the salsa is put in a covered bowl and then chilled for a few hours.
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