The tomatoes are so beautiful and bountiful right now. I made a very straight up, simple salsa last night (to put on top of a chile relleño casserole; more on that later):
4 tomatoes, medium sized, diced (whatever you've grown or is your favorite, 2 if they are big ones)
1 tablespoon lemon or lime juice
¼ cup onion (red, yellow, or green), finely chopped
4 cloves garlic, finely chopped
¼ bunch cilantro chopped
¼ teaspoon sea salt
½-1 minced fresh chile, such as a jalepeño, serano or habinero
Combine all ingredients. Makes about 2 cups.
Variations
Blend ingredients for a smooth salsa
Add other ingredients: black beans, corn kernels, diced avocado…
Diced canned tomatoes can be used when fresh tomatoes are out of season
Sweet Potato, Aubergine & Tahini Salad
5 weeks ago
No comments:
Post a Comment