Super Easy Salsa
Making this salsa is so fast and easy that I feel slightly guilty even calling it a recipe. However, if you’re anything like me, you’re still riding that wave of summer laziness and just need a quick and easy snack to make it through the week.
This salsa is also perfect if you’re desperately clinging to summer tomatoes. My garden is starting to look a little fall-ish (read: dead), but my bright red beauts are still hanging on and ready to be used in this bomb tomato-packed salsa.
The Hungarian wax pepper plant is still lookin’ fierce too, so I threw one of them in the mix. These peps are usually between the spice level of a jalapeño and a habanero, but they can vary in hotness. Do a taste test before adding the whole pepper, and feel free to leave out the seeds if you’re not a fan of spice.
Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!
Time: 5 minutes
Makes: about 2 cups salsa
Ingredients
10 medium plum tomatoes
1 large garlic clove
1 Hungarian wax pepper (sans seeds if you don’t like spice)
1 small red onion
2 sprigs parsley, more or less to taste
Salt and pepper to taste
Steps
Cut the tops off the tomatoes and cut them in half length-wise (hotdog style). Using a grater with medium to large holes, rub the tomatoes flesh side down until onlythe skin is left. Compost the skin. Drain off the liquid if you like your salsa more chunky than runny.
Mince your garlic and parsley, and dice your pepper and onion. Add those to the tomatoes and finish with salt and pepper. Bada-bing bada-boom: I told you it was easy!
Sustainability Tips
You should be able to get all this stuff from your garden or from a neighboring farmer. If you can’t find Hungarian wax peppers, it’s no biggie. Just use about one jalapeño or half a habanero (without seeds unless you wanna get crazy with it).