Tuesday, July 28, 2009

Fresh Tomato Salsa

I stopped at my sister's house yesterday after an out-of-town job interview, and we picked mucho tomatoes from her garden, as well as cucumber, onion and pepper. She grows a variety of tomato breeds, including roma, tiger striped, and yellow ones with peach fuzz on them.

So this morning I prepared a fresh tomato salsa. This recipe is for a smooth, wet salsa. The type a server would bring to you at a Mexican restaurant.
3-4 small to medium fresh tomatoes, quartered
1/4 cup onion, chopped
1 jalapeno, chopped
2 cloves garlic (or 2 tsp minced garlic)
1 tbsp olive oil
2 tsp salt
1/4 cup water
slice of lime

Puree tomato, onion, jalapeno, garlic and salt in food processor or blender. Heat oil in skillet. Add tomato puree. Squeeze juice from lime and add water. Stir and bring just to boil. Reduce heat and simmer for 15 minutes. Let cool and serve with tortilla chips.

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