Friday, September 5, 2008

salsa fresca.

I love tomato season. There is something about the work. The constant barrage of ripening, one day at a time. We have had some tomatoes. Made into sauces, stewed, sliced, whole, cooked, raw, in eggs at breakfast, as a sandwich at lunch, and a salad at dinner.

Today was salsa day. We have been making tomato basil salsa for the past week in addition to the non-stop pots making sauce on the stove top. But today? Cilantro. Jalapeno. Tomatoes. Onions. Garlic. Limes. Salt. Good spicy fragrant salsa. Yum. I don't like the pureed don't know what is in it mosh of a salsa. I like the chunky brightly colored salsa fresca. It is great with chips, spooned over many dishes, or just by the spoonful.

::salsa fresca::

1 jalapeno, finely minced
1 red onion, finely chopped
3 small garlic cloves, finely minced
8 or so med/lg tomatoes, roughly chopped
bunch of cilantro, chopped (to taste)
juice of 1 lime
sea salt to taste
1/4 tsp agave (to cut acid)

Chop and mix, let sit...the longer the tastier it is. Store in fridge for up to a week or so. It won't last that long.


so NOT cool said...

I believe that I have everything for this.

We went to the farmer's market today and picked up a bunch of heirloom tomatoes, which I roasted in the oven with garlic, thyme, and basil. We put it on pasta. So good.

I love tomato season and I'm sad that it ends.

denise said...

I am usually sad when it ends too, but we have been making so much to preserve/freeze this year and it seems my home smells only of tomato sauce...I think I might be happy it ends this year. :) Ha.