We have a serious surplus of tomatoes in the garden right now. (Technically, it’s my mom’s garden, but she is generous and not only shares her wonderful vegetables, but sometimes plants varieties just for me. Thanks, Mom!) Not only do all of the tomatoes seem to be ripening at the same time, many of them are heirloom varieties, which don’t last very long once they’re ready to go. In my next few posts, I’ll be sharing some of the ways I’ve been dealing with my tomato bounty.
This salsa recipe is an easy and delicious way to use up a few tomatoes. It’s perfect for heirloom tomatoes, too – it’s such a simple recipe that it really allows their flavor to shine. Enjoy with your favorite tortilla chips!
Adapted from Epicurious, October 1996
Yields about 2 cups
1 pound fresh tomatoes, seeded and diced
1 or 2 jalapeño peppers, seeded and minced
2 tablespoons (heaping) cilantro, chopped
1/2 small white onion, diced
1 1/2 teaspoons fresh lime juice, or to taste
1/2 teaspoon salt
- Combine all ingredients in a non-reactive bowl and serve with tortilla chips. Can chill to allow flavors to blend 2-3 hours before serving.