Fresh Tomato Salsa (The Winter Version)
Ingredients
2-3 pints small tomatoes, quartered
1⁄4 cup green onions, chopped
1⁄4 cup cilantro, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced
1 teaspoon jalapeño pepper, minced (Optional. Use more or less as desired)
1 tablespoon olive oil
2 teaspoons fresh lime juice
Salt and freshly ground black pepper, to taste
Instructions
1. Mix all ingredients in a medium bowl. If desired, process half of the salsa in a food processor or blender.
2. Let sit, loosely covered, at room temperature, for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
Comments
This recipe originally came from The New Basics Cookbook. It ends up being different every time I make it due to availability of ingredients. In the winter, when delicious fresh tomatoes can’t be found, I make it with small tomatoes since those seem to survive in the grocery store better than the alternatives. The bowl in the picture is a quadruple recipe since I was feeding a crowd and always err on the side of too much. I served some chopped avocado with the salsa so that people could add their own if desired, but apparently I was the only person in the group who likes avocado!
New Basics Cookbook