Friday, July 19, 2013

Farm Salsa Fresca

In celebration of the first Roma tomatoes of the season, here's a quick, simple salsa that uses some ingredients currently available at the farm.  Eat it on chips or veggies, hamburgers, eggs, you name it.  Salsa doesn't get any more fresca than this!

from Jake & Emma's kitchen

makes about 4 cups

1 lb Roma tomatoes
3 scallions
1 hot pepper
1-2 cloves garlic
1 Tablespoon lemon juice, or more to taste
1/4 cup finely chopped cilantro or parsley (optional)
coarse salt

Halve and core tomatoes, removing seeds if you like (I usually don't bother with this, but it is more elegant) and chop finely.  Slice scallions thinly, including green parts.  Halve hot pepper, remove seeds and ribs for slightly less heat (or leave them in for slightly more heat), and mince very finely.  Mince garlic very finely.  Toss all together in a bowl with lemon juice and cilantro or parsley.  Add a generous pinch of salt, and taste.  Add more lemon juice and/or salt as needed.  Serve immediately, or chill and serve later (the longer the salsa sits, the juicier it will become; you can always strain some out if it gets too watery).

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