With summer’s fresh produce season in full swing across most of the country now, it’s high time to fold some of those sent-straight-from-heaven tomatoes into some great table salsas.
This Quick Jalapeno Tomato Table Salsa No. 3 is another one we reach for fairly routinely; it’s quick to come together, offers several layers of great pepper flavor (using fresh and dried peppers), can be spiced up or down pending your desires, and offers a nice burst of citrus tartness too.
This is another one of those very versatile salsas that are great spooned over fresh grilled chicken or pork hot off the grill, and can make your breakfast eggs / omelette / frittata a whole new experience.
2 medium to large, vine-ripened tomatoes, stem scar removed
2-3 cloves garlic, peeled
1 medium jalapeno pepper, stemmed, seeded if desired (and/or)
1-2 medium serrano peppers, stemmed, seeded if desired
1-2 chile de arbol dried peppers, stemmed, then crushed
1-2 tbsp fresh lime juice (start with one)
1-2 tbsp EVOO (start with one)
1/2 tbsp good salt2-3 tbsp chopped cilantro leaves w tender stems
1/4 to 1/3 cup chopped (fine) red onion
Blanch the tomatoes and prepped garlic cloves in a medium pot of boiling water for 2 minutes; then rinse in cool water, peel and remove tougher tomato cores.
Into your trusty blender go the tomatoes, garlic, both/either fresh peppers, the crush dried pepper, lime juice, EVOO, and salt. Blend to desired consistency, we like it with some texture. Taste for seasoning and adjust the lime, EVOO, and salt.
Pour into your serving bowl and gently stir in the cilantro and chopped red onion, maybe even a minced fresh pepper if you’re looking for a bit more spice.
Enjoy.
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