What you see above is my first round of tiny tomato harvesting. It may not look too impressive, but this is an over sized bowl. I'm wishing I would have left one tiny tomato on the counter for some perspective. Anyhoo, upon bringing another batch of fresh picked amazingness inside, Arie and I looked at this already brimming bowl and figured we had better hurry up and figure out a way to consume the majority of these babies before they all went to waste. Well, salsa was the front runner as far as usage ideas were concerned. So I gathered up the rest of the harvest, searched the fridge and shelves for some extra ingredients, and set off with tediously halving/quartering this bowl of tiny tomatoes. It took a lot of time, but man was it worth it. Here's what I ended up with.
Usually I make salsa without a recipe. I just take whatever I have that is salsa related and throw it in a bowl. I season to taste then enjoy. Today I thought, "But what if it's really good and I want to repeat this in the future?" So, as an answer to myself I did my whole 'no recipe' thing, but decided to measure things before putting them into the bowl. Here's what I wrote down as far as measurements are concerned:
4 cups chopped cherry and sun sugar tomatoes
3/4 cup chopped tomatillos (five small/medium tomatillos)
4 cloves of garlic, chopped
1/4 cup chopped peppers, seeds removed (random garden peppers, added quite a bit of heat)
1 small/medium sized yellow onion
4 limes, juiced (I really like limes, you could probably use less if you wanted)
1 tsp salt
1/4 tsp black pepper
Mix and refrigerate. Done and yum! I spooned some of this hearty, super fresh salsa over some Tostaditas a.k.a. large round and thick tortilla chips Arie and I found at a Mexican market today. We went in for the humongous fresh tortillas. We walked out adding Tostaditas to our bounty. I really hope these are a commonly stocked product, I'm going to need them often.
Sheesh! I'm not even hungry and I want some right now. Tomorrow, stomach, tomorrow.
Until next time,
P.S. Wishing I had some of this right about now.