I was so ready to embrace Fall last week after sharing the One-Bowl Pumpkin Loaf Cake and making a pumpkin spice latte with the leftover pumpkin puree. So ready! But apparently Florida isn’t ready to let go of the summer heat just yet.
Dear Florida, I love the sun and hot weather. Thank you for a wonderful summer. I don’t want to sound like I’m complaining, but can you please embrace the fact that it’s almost October. Next week is the first farmer’s market of the season, and the stores have pumpkin and winter squash on sale. It would be so lovely if I could replace my shorts and flip-flops with cute boots and leggings. I’m just waiting on you. Thanks for considering my request, Kristin
Since summer doesn’t seem to be leaving just yet, I think it’s permissible to share one more summery recipe: a simple homemade salsa. While this recipe may be what many folks would call a summer recipe, due to the heavy reliance on fresh tomatoes–a summer crop for most of the United States, this is a simple side dish that graces our table every “fall” and “winter.”
The growing seasons in Florida are quite different than the rest of the United States. In fact, we don’t have different growing seasons, just one giant lump of growing months. During these months, our farmer’s market abounds with local greens, tomatoes, squash, root veggies, strawberries, oranges, and grapefruit. Our lack of seasons makes it a bit difficult for me, as a real food blogger, to stay in tune with seasonal food trends, like apples and apple-picking in the fall (apples just don’t grow in Florida, but the local stores discount them for us :)).
So, back to tomatoes. While the rest of the country may be kissing summer tomatoes good-bye, Floridians are just about to get the first taste of tomato “season,” and this gal can’t wait!! Bring on the boots and tomatoes.
This salsa recipe is just about the easiest salsa recipe that I’ve ever made. No, I take that back. This salsa recipe is the easiest salsa recipe that I’ve ever made.
The entire salsa recipe takes about ten minutes to make, from start to finish, and most of the time is spent quartering tomatoes and chopping an onion. There’s no blending, mashing, or boiling required to make this salsa, just a good ol’ knife, cutting board, and bowl.
Once the salsa is made, it’s perfect to keep in the fridge for a few days as a topping for homemade quesadillas (like vegetarian quesadillas or bean and kale quesadillas), burrito bowls, or an omelet, or served as an after-school/mid-work day snack.
- 1 lb grape tomatoes, quartered (2 cups once quartered)
- ½ cup chopped red onion (about ¼ of a large onion)
- ½ cup chopped cilantro
- 2 small or 1 large garlic clove(s), minced
- (optional) ½ jalapeño, seeds removed and finely chopped
- 1 tsp salt, to taste
- 1 lime, juiced
- As you quarter the tomatoes, place them in a colander over the sink. Let any extra juices and loose seeds separate from the tomatoes--you'll still have seeds in your final salsa. You can skip this step if you want the extra juices and loose seeds in your salsa--this is a personal preference.
- In a large bowl, combine the quartered tomatoes, red onion, cilantro, minced garlic, jalapeño (if using). Stir in the salt (I recommend starting with ½ teaspoon and salting to taste), and then the lime juice.
- Serve the salsa immediately, and/or place the salsa in an air-tight container in the fridge for up to 1 week.
I prefer using grape tomatoes, but you can also use roma tomatoes. I’m not sure how many roma tomatoes you’ll need–just keep the final goal of 2 cups of quartered tomatoes in mind.
I’ve never tried blending this salsa in the blender, but my guess is that if you want a smoother salsa, you could pulse the ingredients in the blender for a few seconds.
This recipe may be customized to fit your flavor preference. Do you love garlic? Taste the final salsa, and add more garlic. Do you love an extra spicy salsa? Add more jalapeño.
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