kimberly ah

I’ve been on the obvious end-of-summer mission to use up our tomato crop. In the last week, I’ve eaten tomato sandwiches, BLTs, roasted tomato caprese salad, panzanella, plain ol’ caprese salad, and I’ve added tomatoes to every other meal I’ve made or eaten. And still…there are tomatoes.

Since we have so many Juliets (which are slightly larger than grape tomatoes and are not well-suited for sandwiches because of their tiny size) I decided to make salsa last weekend. I started with this recipe and made some tweaks to give it the freshest flavor possible.

Summer Fresh Salsa

24-30 Juliet tomatoes (or 6-7 Romas), chopped

2-3 Jalapeño, seeded and diced

1 red, yellow or orange  pepper, diced

1/2 red onion, diced

4 cloves garlic, minced

handful cilantro, chopped

1-2 limes, juiced

1 Tablespoon olive oil

Sea salt, to tasteChop and stir the vegetables and herbs together. Add olive oil, salt and one lime. Taste and add more lime or salt as needed. (I usually use two limes because I like things citrusy.)

This salsa is very fresh, but if you prefer something more spicy, you can add chili peppers, chili powder some of the jalapeño seeds to heat things up. Try to make it ahead of time and chill it in the fridge to allow the flavors to meld. Isn’t it a pretty salsa? I love the colors and the crunch and the garlic and the citrus…and of course the tomatoes. Those perfect garden Juliet gems really make a good salsa. I’m so thankful for our bountiful harvest!