One tomato, two tomato, three pepper salsa

Tomato update:

We have picked exactly six cherry tomatoes from our garden.   We have lots of green ones that are set on and the rabbits and the birds have taken a chomp out of a few.  (In fact we spent part of yesterday putting shade cloth and netting around the garden to try to dissuade them.)

So, last Saturday we bought one pound of cherry tomatoes from one of the vendors at the FM and one pound of regular tomatoes (specifically for BLTs) from another vendor.

But, we are getting lots of peppers so I have been making hot sauce (more about that later) and I wanted to try some salsa.

Tomatoes courtesy of the farmers market. Peppers from our garden.

I didn’t really start with a recipe so let me walk you through my rambling, crazy process:

• I started by halving one pound of cherry tomatoes (hence the one tomato).
• I added one seeded Serrano pepper, chopped.
• I added half a Vidalia onion, chopped.
• The salsa did not look like it was saucy enough, so I chopped up two whole tomatoes and added them to the mix.   (This would be the “two tomato.”)
• I still thought it needed something so I added one small can of roasted green chiles.  (That would be the second type of pepper.)
• It still needed some more oomph so I added one mild jalapeno.   (That would be pepper type number three.)
• Finally, I threw in a minced garlic clove,  seasoned with salt and pepper (lots of pepper), some ground coriander, and some dried cilantro.

I would have loved to have added fresh cilantro, but when I went out to where it was planted in the herb garden (under a beauty berry bush), the cilantro had gone to seed.   Doh!  🙁

The salsa was very fresh tasting with just a hint of zestiness.

If you did not keep up with that rambling recipe above, here it is in a more traditional version:

One Tomato, Two Tomato, Three Pepper Salsa

1 lb. cherry tomatoes, halved
2 medium tomatoes, diced
1 c. Vidalia onion, chopped
1 Serrano pepper, seeded and chopped fine
1 mild jalapeno, chopped
1 (4 oz.) can chopped green chiles
1 large clove garlic, minced
1/4 t. ground coriander
1 T. dried cilantro
1/2 t. sea salt
lots of fresh ground black pepper

Mix all together and let set thirty minutes before serving.   Serve with tortilla chips.

Mix it up and let it set!

This was a great side with our first-of-the-season BLTs.     I will probably make some more for the Fourth.

Enjoy!