I grow around 10 cherry tomato plants each summer just for this moment - cherry tomato salsa. I made a big batch last night and we ate salsa and chips for dinner...then for lunch...then for dinner again and it's gone. We usually get a big tomato crop for this salsa in early July. Because of our weird growing season this year, we didn't get enough of a crop until this week, over a month late. The recipe is below.
Warning: I don't measure for this recipe.
Ingredients:
as many cherry tomatoes as you can get, garden-fresh is key for this recipe
medium-sized sweet onion, peeled and quartered
4 cloves of minced garlic
sliced deli-style jalapenos - I used a half cup, but we like it hot
salt
cilantro
Put the onion, garlic, jalapenos, and a couple of handfuls of tomatoes in a food processor. Pulse until you have small chunks in a slurry of yumminess.
Scrape it into a large bowl. Then chop, by hand, cherry tomatoes. It's labor intensive, but a labor of love! Mix it all together and salt to taste. Add cilantro just before serving. Unless you hate cilantro, then, throw the cilantro away! Serve with salty tortilla chips - we like Santitas.
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