Our tomatoes are not even close to being ready to pick, but time flies in tomato land and I know I have seen some beautiful Michigan tomatoes at the farmer’s market, so we better get ready. My kids and husband LOVE this “Homemade Salsa” recipe. It’s not spicy unless you want it to be. It’s zingy, zangy, and it will be gobbled up FAST, so make sure you make a full batch.
I make mine in a food processor, but if you don’t have one, you can use a blender for the tomato part and just chop the rest up real fine.
You can even freeze this salsa. I do it all the time. I put it in a mason jar, leave a little room for expansion, and that’s it. When it defrosts, it’s exactly like it was before.
Yield: Serves 6-10 or more. Cut in 1/2 if you only have 4.
8 large roma tomatoes with skin (or any medium tomato)
1 green bell pepper
1/2 cup red onion
1/2 cup vidalia onion (sweet onion)
1 tablespoon kosher or sea salt
5 tablespoons apple cider vinegar
fresh lime juice from 1 lime
5 cloves of garlic
crushed red pepper (to taste)
1/4 cup fresh chopped parsley
1/2 cup fresh chopped cilantro
Cut cleaned tomatoes in 1/2 and add to food processor. I keep the skin on for nutrients, and no one can tell. Wash bell pepper and take out the seeds. Cut in big wedges and place in food processor with tomatoes. Slice onion in wide pieces and add it to the mixture as well. Peel garlic and add whole cloves. Add salt, vinegar, lime juice, and a dash or 2 of crushed red pepper. Pulsate food processor until everything is diced up well. We like ours thin, but if you like it chunky, just don’t pulsate for too long. Add fresh parsley and cilantro last and pulsate a couple more times. This is making my mouth water. If it’s too salty, add another tomato. Not salty enough, add vinegar and/or salt. Adjust red pepper flakes as well. Serve with your favorite tortillas.