Since we had such a great tomato harvest this year, time to find ways to use the four different varieties of tomatoes. Salsa finds its way onto fish, in tacos, pasta sauces, dip, etc. Here is one with just four large tomatoes.
Salsa de Tomate (Spanish)4 diced organic tomatoes
1/4 cup (60 ml) chopped onion or 2 green onions with the green tops
2-4 gloves of chopped garlic cloves
1 squeezed lime juice or 2 Tbs. (30 ml) of bottled lime juice
1 4-ounce can of diced green chilies or 1 seeded and chopped chili
small chopped organic bell pepper
spices to taste: pepper, sugar, olive oil
optional (one or more):
- 2-3 Tbs. (30-45 ml) vinegar
- 1/4 cup (60 ml) chopped cilantro or parsley leaves
- for mango salsa...add chopped mango with or without the tomatoes
A. consistencies:
1. chunky salsa....combine all ingredients
2. finer salsa....use a blender or food processor to desired texture
B. storing:
1. refrigerate in airtight container for up to 1 week.
2. freeze any extra
-modified from Oregon State University
