How to Make Fresh Tomato Salsa

August is prime time for harvesting tomatoes. We’re getting quite a banner harvest this year and one of Bill’s favorite things to make with the smaller types is fresh tomato salsa.

You just can’t beat the flavor of fresh tomatoes, and when you pair them with peppers, onions and garlic – well, that’s a home run in my book! I’ve been getting some requests for his recipe and Bill has graciously written it up for you.

Fresh Tomato Salsa – from Bill Mulvihill

2 ½ lb. grape or small pear tomatoes
1 lb. sweet pepper (i.e. Marconi Rosso or bell type)
1 lb. sweet onion
1 or 2 Jalapeno peppers with seeds for a hot salsa OR 1 Jalapeno pepper with the seeds and membranes removed for a milder version
2 cloves garlic
¼ cup cilantro
Juice from 1/2 lime
1 tsp. cumin
1 tsp. salt

Use a food processor to pulse each of the main ingredients (tomatoes, peppers, onions, garlic and cilantro) separately. Each time you process one of the ingredients, add it to a large bowl, then chop the next, add it to the bowl, and so on. Stir everything together and enjoy. Store the salsa in the refrigerator.