September 15th, 2008

High Summer Salsa Fresca

I love that time of year when August is just shy of rolling into September. The days are still plenty warm, but they’re getting shorter, and you know that if you blink, you’ll miss the last of summer. It’s also the time of year when a lot of crops are ready for harvesting. On these evenings, my husband and I always rush out to the tomato plants to see what we can devour. If the pickings are slim, we take turns eating what’s ripe, but it’s always fun to find a nice handful of ready-to-eat fresh off-the-vine cherry and grape tomatoes. This recipe was inspired by those evenings, and the changing seasons, and, of course, freshly picked tomatoes.

I like to serve this salsa with pork adobo tacos, but it’s also tasty on plain corn chips.

Ingredients and Guidelines:

For a small bowl, combine the following:
2 cups assorted cherry and grape tomatoes, halved (if you can, use a combination of yellow, red, orange, purple, and green tomatoes)
1 tomatillo, finely diced
½-1 jalapeno, finely diced
3 tbsp. red onion, finely diced
small handful cilantro, chopped
2 tbsp. lime juice

Mix well. Set aside for 20-30 minutes to let flavors marry.

Posted By: Kelly | Filed Under: Mexican, Sauces, Dips, and Condiments | Print