You know what tastes like summertime? Fresh tomatoes from the farmers’ market. The best way I know to use some of them up is homemade salsa. It’s easy to make and we have been known to go through a batch a week.
Homemade tomato salsa
12 small-ish tomatoes (I like early girl, Roma will do in a pinch)
1 onion, quartered
1 jalapeño, remove seeds if you don’t like it spicy
2 cloves of garlic
juice from 0.5 lemon
1T-ish of Lawry’s Seasoning Salt
cilantro to taste
Core the tomatoes, put them, the onion, the jalapeño, and the garlic in your food processor. Run it until everything is as pureed as you like it. move to bowl. Add the lemon juice and seasoning salt. Mix. Chop about 2T of cilantro. Taste, adjusting seasoning to your liking. Once satisfied, let it sit in the fridge for at least an hour before serving. Salsa, like soup, tastes better when the flavors have a chance to blend.
There’s really only one thing to do when you have a bunch of avocados that are about to be too squishy to use: make guacamole!
This is the Alton Brown guac recipe, and yes, it controversially uses tomatoes. I like extra veggies.
3 Haas Avocados (I had a bunch of small avocados from Trader Joe’s – I just used the 4 or 5 I had since they were on the teeny side)
1 lime, juiced
0.5t kosher salt
0.5t cayenne (yes, you can lower this amount if you find it too spicy)
0.5 onion, diced
0.5 jalapeño, diced (I remove the seeds – the cayenne gives it enough kick)
1 roma tomato (the recipe calls for 2, but that always seems like overkill to me)
1T chopped cilantro
1 clove garlic, minced
Scoop out the avocado pulp and put it in a large bowl with the lime juice, toss to coat. Add the spices, then use a fork (or your potato masher if you have one) to mash everything together. Fold in all the other ingredients. Let it sit for an hour, then serve.