There’s nothing like some nice hot days and a timely shower or two to make a gardener happy. Especially those who grow tomatoes because that’s what make them large and juicy.
While several people I know says their tomato crop is disappointing this summer, the same can’t be said for mine. I’ve had loads of tomatoes from my 20 or so plants thus far. And we’ve had a couple of meals that featured BLTs (bacon, lettuce and tomato) sandwiches as well as putting up more almost two dozen pints of whole tomatoes for use once the weather turns colder and fresh tomatoes no longer are an option.
But there’s another tomato dish that Therese and I been sampling to our hearts content. It’s homemade salsa. The recipe I use is from Mary Urbanski, assistant director of residential dining services at UND. It’s very easy to make as well as being mighty tasty. And the nicest thing about it is that it can be on the table in less than a half hour, although it’s much better if it’s allowed to sit for several hours.
Fresh Tomato Salsa
1 pound, 13 ounces tomatoes, diced, 2¼ ounces green onions, sliced
5½ ounces red onions, diced
2¼ ounces jalapeno peppers, diced (see note)
1¾ teaspoons fresh cilantro, diced
1¾ teaspoons fresh garlic, chopped
2 tablespoons and 1¼ teaspoons
Lawry’s Seasoning Salt
2½ cups tomato juice
2 tablespoons and 1¼ teaspoons lemon juice
Place all prepared vegetables in large bowl. Stir to incorporate. Add garlic, seasoning salt, tomato juice and lemon juice to mixture.
Note: Wear gloves when handling jalapenos, and do not touch face with hands.
Salsa is best when refrigerated 24 hours to blend flavors.