Do you have so many tomatoes that you don’t know what to do with them all? This year, I planted some roma heirloom plants that my good friend Sally sent me a while back. They produced the most delicious roma tomatoes you’ve ever tried, but there were so many of them that we couldn’t keep up just eating them on salads and such. I decided to go ahead and try my hand at making salsa. We love salsa and eat it for snacks, on eggs, on Mexican dishes, etc.
Although the chopping was a little time intensive, if you have a food processor, you can speed this up. The recipe is simple, ingredients you likely have in your garden or on hand, and delicious. Salsa is pretty basic. Nearly every salsa out there has similar ingredients. The key to getting salsa you love is to tweak it until the flavor is perfect. This is my perfect flavor. You may want to play around with it a bit to get to yours.
- 3 cups roma tomatoes diced
- 1 1/2 Tablespoons minced garlic
- Juice from 2-3 limes
- 1/2 cup chopped red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon cilantro if desired
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Clean and cut tomatoes in half. Remove seeds and juice. Dice.
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Add garlic, chopped red onion and chopped cilantro. Stir.
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Add salt and pepper. Stir.
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Squeeze 2-3 limes into the bowl and stir into the mixture.
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Refrigerate overnight and enjoy.
Personally, I don't care for too much cilantro in my salsa and would probably just leave it out, but my family likes the taste. I think it makes the salsa taste a bit soapy. I usually compromise by adding it but only adding a little. You may want to especially experiment with this ingredient to see what tastes best to you.
