The tomatoes in our garden are not quite ripe but we were given some, as well as a cucumber and some jalapeños. So I made cucumber tomato salad, a summer favorite, and decided to try my hand at restaurant-style salsa.
I basically made this up as I went along, but it’s probably a variation of one or two other recipes floating around in my head from the internet.
This should go for one or two meals or a few helpings of chips. You can multiply the ingredients to make more.
Ingredients:
1 large tomato/handful cherry tomatoes
1/4 onion
1-2 jalapeños*
1-2 cloves garlic
1 tablespoon fresh cilantro
1 teaspoon lime juice
Dash of salt
Instructions:
Chop the vegetables, carefully removing and discarding the seeds from the jalapeño.** Mix all ingredients in blender or food processor. Adjust to taste and enjoy, or store in closed container and refrigerate.
Please excuse my falling-apart leftover taquitos (another simplified Pinterest find). They tasted better than they look, even reheated. For these I simply put chicken breasts and salsa in the crockpot overnight, then added cheddar cheese, rolled small portions into tortillas, brushed with olive oil, and baked.
*This was a tad spicy for me but my husband liked it, so you may want to start with less and add more if desired.
**Also consider wearing gloves or avoiding touching your face (or children) for a while. I learned this the hard way, twice >.<
Noelle Lewis Art 