Summer Salsa

I think it funny sometimes that I hate raw tomato sliced and diced in salads or sandwiches. But, mix it into salsa, sauces, or Caprese Salad and I'm all over it! We planted 4 tomato plants in our garden this year, along with cilantro and jalapeno peppers with the anticipation of being able to make salsa this summer. Well, we have made several batches and I am loving it.

I can be rather impatient with all the slicing and dicing. So, I love using my food processor to make this salsa up. Just be sure to pulse a little at a time, since it doesn't take much to break the ingredients down. This recipe has become my go to recipe and it can usually be found in our refrigerator. I usually play with the amount of tomatoes, depending on what's in the garden. Last week I eliminated the canned tomatoes all together. Just play with the ingredients....if you don't like the taste, you can always throw different ingredients into the food processor until you get it right! Enjoy!

Quick and Easy Salsa
Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Directions:
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire. Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.