Tuesday, September 16, 2008

fresh salsa

my dad made this one up and ive changed it a tiny bit. you can also lacto-ferment it with a little whey at room temp for a few days. its so good right away though, especially in the summer when everything is perfectly ripe and fresh. this recipe is very loose and i generally use whatever ratio of tomatoes to tomatillos i have or sometimes just one of the two. so - make sure you do a taste test to see if its right.

2-3 large heirloom tomatoes or 5-6 romas
6 medium tomatillas, more if they're small
one medium onion
jalapeno to taste, i always use at least one but we like it hot!
1 head garlic
juice of one lemon/lime

you could chop it all by hand but i usually use a food processor. start with the garlic, process and scrape into another bowl. then do the same with the pepper, then onion, then tomatillos, then tomatoes. mix it all up and add juice. chill for an hour for the flavors to meld.

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