Monday, August 8, 2011

Heirloom Tomato Salsa

3 heirloom tomatoes, chopped (can use a variety)
2 jalapeno peppers, chopped
1 Fresno pepper, chopped
3 green onions, chopped
3 Tbsp olive oil
1 Tbsp apple cider vinegar
1 lime, juiced
1 clove garlic, crushed
1 tsp Himalayan pink salt
10 sprigs cilantro, chopped

optional: 1 chopped avocado

Mix together and keep in the fridge for a few hours to let the flavors blend.

Use a manual food processor if you have one or put in a regular food processor and pulse. Stir in the avocado (if using it) at the very end. This will thicken the salsa.

This was fresh and tasty, but not very hot and spicy. If you like it hot, add more jalapenos and use the membranes and seeds, or throw in a habenero!

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