Oh dear! We seem to have lost our farmers! Not really of course, but it is a miracle that the long elusive River Road Tomato has finally emerged this year from what seems to all eyes to be a sunflower and amaranth patch! What a joy to have had several weeks in a row of gorgeous, delicious perfection! And it’s finally been long enough of having them reliably on hand that I have resurrected the notion that – oh yeah – I can MAKE THINGS with tomatoes. Because of course it takes a few weeks in the share to 1) get them all the way home from the farm 2) think that anything other than a little salt or balsamic could possibly benefit these tasty jewels.
But really, it’s a bit of a crime to stray too far from their fresh delicious perfection, so I thought I’d share the ultimate in lazy salsa recipes–mine! I used to chop/mince the ingredients, thinking that a chunkier salsa was the preferred target, but one day, feeling particularly lazy, I pulled out the blender and have never turned back! Of course, if you are lucky enough to own an easy to clean food processor, that might be preferable, but I just couldn’t say. The other trick to this recipe is that I use fresh basil. Why most salsa recipes have cilantro has always been a mystery to me since I have never been the owner of a garden or participant in a farm share where fresh tomatoes and cilantro are available at the same time. Also, I have folks in my household who are in the “cilantro tastes like soap” club, so they highly approve the switch. Here we go:
About 1 1/2 cups worth of whatever fresh garden tomatoes you’re lucky enough to have
1 large or 2 small jalapenos, sliced
A couple fronds of basil (about 10 leaves), torn to shreds
2 cloves garlic, crushed/sliced
1 pinch freshly ground cumin
salt (about 1/3t.)
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