Growing up we had a large vegetable garden every summer with rows and rows of juicy, plump tomatoes. My parents eat tomatoes every night in their salads so they’ve always been a staple in our family. I no longer live near my parents but lucky for me, my father in law is from New Jersey and happens to be a serious tomato lover (as all Jersey folks are for good reason) so he grows his own here in California and gives me bags of them each week during the summer.
I use tomatoes in a variety of ways but when I get a huge bag I make salsa. I love having fresh salsa around on hot summer days to share with our neighbors and friends when we’re grilling or hanging out with the kids.
Last year I was new to making salsa and experimented with different combinations. The Poblano Lime with Cilantro was the winner and is now my quick go to recipe. Salsa is so simple but the trick to pull out more flavor is to roast or grill your veggies before chopping in the blender. My dear friend Wendy Jo Peterson says it’s a must to grill them. Seeing she’s from Texas and I’m an American Italian girl from Washington State I’d better include that tip… she’s by far the expert here! I’ve roasted and grilled, but the nice char you get from the grill adds an extra special flavor.
Salsa is one of the healthiest condiments you can eat. Made from plant foods, high in Vitamin C and perfect to top off scrambled eggs or spoon over your next taco.
If you have a lot of tomatoes in your garden give this recipe a try.
- 10 small tomatoes or 4 to 5 large
- 1 garlic clove
- 1 small sweet onion, quartered
- 1 Poblano (more if you like some kick), seeded
- Juice of 2 limes
- 2 Tablespoons cider vinegar
- Salt to taste
- ⅓rd cup chopped cilantro
- Preheat grill to medium high heat
- Place tomatoes, onions, jalapeno and garlic on grill pan or directly on the grill. Cook until soft and beginning to char about 2 to 3 minutes on each side. Don't overcook your tomatoes or they'll turn to mush.
- Take vegetables off the grill and let cool.
- Add all the vegetables, lime juice and vinegar to a blender or food processor and coarsely chop.
- Pour into bowl and mix in the cilantro and salt to taste.
- Serve at room temperature and store in mason jars in the refrigerator.
About the Blogger:
Meri Raffetto is the founder of Real Living Nutrition and the author of The Glycemic Index Diet (c) for Dummies and co-author of the Glycemic Index Cookbook for Dummies (c) and Mediterranean Diet Cookbook for dummies (c). She lives with her husband and 5-year old triplets in Southern California.