One of my neighbors has been gifting us with fresh veggies out of their garden – a true joy, especially since putting in a garden was definitely not going to happen for me this year… a garden was too much to tackle after just moving, and honestly I don’t have the time to tend to a full garden right now. Yesterday they blessed us with a haul of fresh, homegrown tomatoes! I was so excited and my mind instantly began turning with a few recipes that I love which are made better with honest-to-goodness garden tomatoes. The difference between a fresh from the garden, sun-ripened tomato and a grocery store tomato (which was likely picked green and left to ripen in a crate while on a truck) is vast – to me they are practically different vegs. My Homegrown Salsa recipe, was the first item on my list. Chips and salsa are probably my number one favorite comfort foods. Crispy, salty chips and a juicy sauce with a bit of zing are pretty hard to beat – and today I’m sharing a delicious and fresh salsa recipe that you can whip up in minutes, and while it tastes good immediately, it gets even better the next day!
I admit that grocery store tomatoes look prettier – these guys look a bit battle worn – but what they lack in looks they more than make up for in taste. They are perfectly imperfect and are actually a great metaphor for us. Don’t judge a book, person, or a tomato by their cover…!
Not only is this salsa great with chips, but it’s also a delectable condiment for grilled meats, and of course pork carnitas.
My daughter loves this salsa too – it has one green chili pepper in it (without the ribs and seeds) and while she normally doesn’t like anything spicy, this is mild enough (with just a hint of zing to keep things interesting) that she gobbles it right up. I love the earthy freshness of it. Want to whip up your own batch? Here’s the recipe:
- 3 tomatoes, diced (remove seeds if you want less liquid)
- 1 teaspoon garlic, minced
- ½ cup onion, chopped
- ¼ cup cilantro, minced
- juice from ½ of one lemon
- 1 chili pepper diced with ribs and seeds removed (unless you like more heat!)
- 1 Tablespoon olive oil
- Salt to taste
- Combine ingredients in a bowl and serve with warm chips - enjoy! For even better results, let the salsa sit for at least an hour before serving so the flavors meld.
I hope you will give this a try. I recommend heating your chips up in a toaster oven or oven warming drawer (or low temp oven) for just a couple of minutes, warm chips with this cool salsa is a taste sensation!!
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I’ve got another tomato recipe to share with you this week too, so please stay tuned… in the meantime, thank you so much for reading and ’til we meet again,