So I went to my parents to pick up my old baseball bats (old school Easton Black Magic and a Red TPX), and decided to steal some jalapeños off of my dad's pepper plants. That, and the numerous ripe tomatoes at home, were all the inspiration I needed to make some salsa.
I love salsa verde, but we aren't growing tomatillos this year, and it will probably take some convincing for Katie to let me try them again. However...we have our new favorite green zebra tomatoes for my salsa verde! Also my favorite tomato because they are green and gold like the Oakland A's lol.
- 2 jalapeño peppers, seeds removed
- 5-6 Green Zebra tomatoes, seeds removed
- 2-4 Roma (or whatever red tomato is ripe) tomatoes, depending upon size, seeds removed
- 1/3 cup of red onion
- 3 large garlic cloves
- 1-2 tbsp of olive oil
- juice of 1 lime
- salt / pepper to taste
Roughly chop everything. Add to food processor and blend to your desired consistency. I'd recommend tasting it after a few pulses, and getting the seasoning right before you get it too watery.
The finished salsa will have a nice tanginess to it, and shouldn't be too hot. Katie was able to eat this, and her ability to stand heat is fairly low. Next time I may grab a habanero too and add some heat to it.
Almost of the ingredients in the salsa were locally grown - the tomatoes were from our backyard, the jalapeños from my parents, the onion and garlic from the local farmers market, and even the olive oil is from a local producer (Bariani). The only things not local are the lime and the salt and pepper. Next round of salsa should have limes off of our tree, and garlic and onions from our garden.
