Maybe you have a favourite salsa recipe but have you tried making salsa with a food processor? It’s so fast and easy and the resulting sauce will keep well for a week in the refrigerator.
Simply throw two peeled cloves of garlic and a medium onion into the food processor and pulse to chop; throw in six (skinned and cored) salad tomatoes, two jalapeno peppers (with seeds if you like it hot and maybe roasted for extra flavour), and a bunch of stemmed cilantro. Pulse a few times to a coarse texture of your liking, but do not over process to mush. Strain the salsa through a sieve to remove excess juice, then add the juice of one lime and salt to taste. Leave in the refrigerator for flavours to meld – so refreshing!
Our field grown heritage tomatoes are so abundant and flavourful that I make lots of salsa throughout the summer. I use it as a dip for tortilla chips and often as a sauce for pasta or rice dishes. It tastes wonderful with free range eggs as this zingy salsa livens up any dish.
Last summer, after discovering this quick and easy way to make salsa, I introduced a ‘salsa kit’ at my farmers’ market booth. The $5 kit consisted of a bag with all the necessary ingredients for the customers to go home and make their own salsa. Not surprisingly, this idea took off really fast and soon I had customers returning weekly for more salsa kits. ‘Best we’ve ever tasted’! And so it should be.
Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.