Big Woods Fresh Tomato Salsa

Serve with chips, as a condiment, with grilled meat or poultry, or with rice and beans.  Ideally, you should use processing tomatoes (“Roma” type) – these tomatoes have less water and make a less watery salsa.
4 large ripe tomatoes, peeled and cut into small pieces (plum or other firm variety)
1/4 cup chopped scallions
1 TBS to 1/4 cup chopped cilantro (depending how much you like cilantro)
1 TBS chopped Italian parsley
1-2 cloves garlic, minced
1-2 fresh jalapeño peppers, minced (depending on hotness of peppers and on degree of heat in salsa desired)
1 TBS olive oil
1 TBS lime juice
1/2 tsp finely chopped fresh oregano, or 1/4 tsp dried (optional)
pinch of sugar
salt and pepper to taste

Combine all ingredients in a serving bowl.  Season to taste with salt and pepper.  Cover and set aside for several hours to allow flavors to blend.  Before serving, drain off excess liquid.

Makes 2-3 cups

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