Homegrown Tomato Salsa
2 lbs. mixed heirloom and other fresh tomatoes, diced
3 cloves garlic, minced
4 stalks green onion, chopped
1/3 cup cilantro, finely chopped
2 jalapeño peppers, stemmed, seeded and minced
2 sweet peppers, stemmed, seeded and minced
juice of 1 lime
Mix all ingredients in glass or ceramic bowl. Chill and serve with chips or with fish or chicken. Makes about 5 cups.
1 pound tomatillos, peeled and washed
1/2 red onion, diced
Juice of 2 limes
Zest of 1 lime
1/2 teaspoon salt
1 teaspoon sugar
2 cloves garlic
1-2 serrano chiles, stemmed, seeded and deveined
2 tablespoons cilantro, chopped
In a blender or food processor, blend all ingredients until pulverized. Makes about 3 cups. Garnish with additional cilantro.
Cherry Tomato Salsa
2 pints cherry tomatoes, chopped
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt
In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover and set aside to allow flavors to blend.
The sweet, tangy flavor of homegrown cherry tomatoes gives this salsa a wonderful intensity.
From Kebaba Restaurant in Bend, Oregon
8 to 10 garlic cloves, peeled
3 fresh jalapeños, stemmed
6 fresh serrano chiles, stemmed and chopped
3/4 cup coarsely chopped sweet onion
2 teaspoons kosher salt
1/4 cup grapeseed or vegetable oil
1/3 cup fresh lemon juice
1 to 1-1/2 cups flat-leaf parsley sprigs
Heat a comal or dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium-low heat until hot.
Cook garlic and jalapeños, turning with tongs occasionally, until blackened in spots, about 15 minutes. Cool slightly, about 15 minutes.
Combine all ingredients except parsley in a food processor and finely chop. Add parsley and pulse a few more times.
Serve this very spicy salsa alongside hummus, tsatsiki, and baba ghanouj.