Tomato Salsa

We are blessed with tons of tomatoes and many, many peppers so what better way to make use of this bounty… SALSA  I though I would share some of my favorite recipes for quick and simple salsa.  If anyone need tomatoes give us a call… we have bushels for sale. We have both Roma tomatoes as well as regular canning tomatoes available.

Here are a few Salsa basics… Raw salsa is also known as “salsa cruda.” Leave your ingredients raw for a salsa with a bright, refreshing taste.  Switch up your tomatoes for fresh seasonal fruit for a change of taste.  Cook the salsa, and you’ll trade a bright, fresh taste for a deeper, sweeter one. Roasting the tomatoes, garlic and/or chiles lends rich, smoky flavors.


Fresh Tomato Salsa
3 tablespoons finely chopped onion

2 small cloves garlic, minced

10-12  ripe Roma tomatoes,  chopped

2 hot chile peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced cilantro

1 1/2 to 2 tablespoons lime juice

salt and pepper

Mix well and serve.


Watermelon Salsa

Watermelon Salsa

Juicy watermelon replaces tomatoes in this salsa that’s simultaneously cool and spicy hot — perfect for a summer barbecue. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

3 cups chopped watermelon

1/2 cup chopped green bell pepper

2 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon chopped “Candy” red onion

1 tablespoon chopped jalapeno pepper

1/2 teaspoon fresh minced garlic

Mix well and serve, Enjoy!


Roasted Tomato Salsa

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you’ll ever try.

12 roma (plum) tomatoes

2 cloves garlic, unpeeled

1 small onion, quartered

1 jalapeno chile pepper

1/2 poblano pepper, seeded and cut into strips

1 1/2 tablespoons olive oil

1 teaspoon ground cumin

1/4 teaspoon salt

3 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

Preheat the broiler.

In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.

Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.

Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.

In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.


Roasted tomato salsa

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