Salsa Fresca

Dallas Farmer’s Market Find #2:

So, it’s officially winter. I’m sorry I ever complained about 120 degree days! I’ll take it and be happy, I promise. Just bring it back! The temperature in Enid somehow dropped 50 degrees in a week and now it’s a frosty 60 degrees here.

So summer tomatoes are a little out of season now, but like I said, last week it was 110 degrees. I wanted garden tomatoes all summer, but Enid’s lack of produce, coupled with my lack of gardening skills, did not yield any results. There were lots and lots of local tomatoes at the Dallas Farmer’s Market this past weekend, so we loaded up.

What can you do with boatloads of tomatoes? Make salsa, of course!

6 large tomatoes, roughly chopped
2 jalapenos, minced
1/2 red onion, diced
1/2 cup fresh cilantro, roughly chopped
2 tbsp lime juice
1 tsp cumin
salt & pepper, to taste

Combine tomatoes, jalapenos, onion, cilantro and lime juice in a large bowl.

Using an immersion blender, blend the veggies to desired smoothness. Chunky? Smooth? In between? Whatever floats your boat.

Stir in cumin, salt and pepper.

Store in jars or tupperware and serve with chips!

Look at the pretty colors!

As much as I love summer, and tomatoes, a tiny little itty bitty part of me is kind of excited for pumpkin, gingerbread, eggnog, cinnamon and all kinds of autumn love!