Fresh Salsa

My friend Tiffany was wondering what to do with an abundance of roma tomatoes in her garden.   I know EXACTLY what I'm going to do with my loaded down branches of roma tomatoes when they turn red in a few short weeks.

Best. Salsa. Ever.

7-10 roma tomatoes (quartered, and seeded - this is important- otherwise it will be too runny!)

handful of fresh cilantro (the stems have the most flavor)

1 fresh juicy lime (or 2 if your limes are a little on the dry side)

1 jalapeno pepper (remove the stem, seeds and ribs, unless you like it hot!)

1 clove garlic peeled

1/4 cup chopped purple onion

salt - (to taste but start with a teaspoon)

fresh ground pepper- to taste

If you have a food processor, this will take about 5 minutes (or less). If not, it will take about 20.

Food processor directions:

With the motor running, drop the garlic and jalapeno into the food processor bowl and chop for about 10 seconds. Add a handful of washed cilantro, stems and all. Add the quartered and seeded tomato. To seed a roma tomato, just quarter the tomato and with clean hands, push your thumb along the seeds out into a bowl. Discard the seeds and juice of the tomato. Pulse the cilantro and tomato, salt, pepper and lime juice the garlic and jalapeno mixture about 10-15 one second pulses, or until everything is chopped to the size you like.  Fold the chopped onion into the salsa once you put it in a serving bowl. 

Knife and cutting board directions:

Put "buy food processor" on your shopping list. Then chop all ingredients with a sharp knife and mix together. Then when you're done, put a star by "buy food processor" on your shopping list. You'll thank me.