So every year for the past 4 years I’ve planted container tomato plants knowing that they will likely produce at least a few tomatoes, and every year I remember that I like tomatoes…but not that much. Not to the point that I could just devour them by the fistful anyway. And ever year? They actually do produce enough to feed an army!
This year I decided to throw a cherry tomato plant into the mix and this puppy has put off SO MANY tomatoes that we can hardly keep up! It’s been so fun for W to see so many fruits of our labor, and while he refuses to try them I still love letting my little guy get involved with the garden. Some day he’ll try it…some day!
This salsa is a fly-by-the-seat-of-my-pants kind of salsa. You’ll notice that I didn’t add cilantro into the mix – I just didn’t have any on hand. If you have it and you like it, I say go for it! I love the stuff! Plus, you know, I’m not the boss of you so make this recipe how you want 😉
One last thing: I like my salsa spicy, so I kept ALL of the jalapeno seeds and membranes in this. Don’t like the heat? Take ’em out! Enjoy!
3-MINUTE GARDEN SALSA
Makes about 2 cups
- 2 cups halved cherry tomatoes (or other garden tomato)
- 1/4 of a sweet onion, roughly chopped
- 2 cloves garlic, roughly diced
- 1 jalapeno pepper, roughly chopped (remove seeds if you want to keep the heat down)
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- pinch of black pepper
- Combine all of the ingredients in a food processor and pulse to combine until desired consistency is reached.
- Serve immediately or refrigerate for up to two weeks.