This week at the farmer’s market, it was all about the tomatoes. I bought 2 large bags of tomatoes at about $0.30 a pound. I knew immediately that I’d be making a huge batch of my summer-time standby salsa. This is one of those “recipes” that is really all about personal taste. The technique is applicable to any combination of ingredients you choose.
Core your tomatoes and roughly chop them. Throw them into a food processor with half a red onion, some cilantro, a couple of cloves of garlic, the juice of a couple of limes, and a splash of vinegar.
Then pour the salsa into a saucepan and cook over medium heat at a simmer until reduced by 1/3.
Finally chill – overnight if you can, to allow the flavors to blend.
Obviously you can serve this salsa with chips as a dip, but it’s also great on eggs, in tacos, as a salad dressing … and tons of other ways.