I hate that I need to go to a Mexican restaurant to eat good salsa. It actually kind of drives me a bit nuts. I’ve tried buying a ton of different brands from the grocery store and nothing compares to the fresh stuff. Luckily, our farm share has been providing us with an abundance of tomatoes and I happened to have one dinky jalapeno growing in my garden. Note in the picture above the jalapeno is the same size as a small clove of garlic and those are cherry tomatoes shown next to it! My poor garden really suffered this year because I forgot to water and it hasn’t rained much. Oopsie! Anywho, this salsa is close to what you’ll get in a good Mexican joint, but make sure to taste test (preferably with tortilla chips) and adjust seasoning as you wish.
- 6-8 fresh tomatoes (I used a combination of plum, beefsteak and cherry tomatoes)
- 1/2 white or red onion
- 1 cup cilantro
- 1 jalapeno
- 1/4 cup poblano peppers
- 1 clove of garlic
- salt and pepper to taste
Rough chop all ingredients and pulse in a food processer until desired consistency is reached. This will make enough to fill a large mason jar.