It’s high tomato season! My mother grows 2 or 3 tomato plants every year and is laden with tomatoes of every shape and size. While I don’t grow them in my own yard, I do receive a plethora of them in my weekly farm box. And typically the high tomato season lasts at least two month in my neck of the woods.
Fresh tomato, mozzarella, and basil salad is superb. Homemade tomato sauce spooned over pasta is divine. Even tomato boats stuffed with pureed eggplant and parmesan cheese overflow with the flavors of the season.
But in our household, we love Mexican-American food. Which means we consume plenty of nachos, tacos, and enchiladas. Naturally, I make fresh tomato salsa with my oodles of tomatoes.
My practical Vitamix blender makes homemade salsa convenient and swift. I’ll tell how how easy: I quartered my tomatoes and plop them in. Slice my onion into quarters, and drop 2 of the quarters into the cup. Peel 2 garlic cloves and add them in as well. Lastly, I sprinkle all of the flavorings, like herbs and lemon juice.
Whirr the blender to life and watch everything combine for about 30 seconds. Wonder how to make your salsa less watery? I was always curious about that too. Here’s the trick: strain out the juice through a fine mesh strainer.
Personally, I reserve the juice for soups or sauces but you could just as easily discard it down the kitchen sink. Push around the salsa with a spoon to squeeze out any extra liquid in the strainer.
Bonus: Really want to add flavor to your salsa? Let it sit in those juices overnight, then strain out the liquid the next day.
Finally, enjoy your homemade salsa with a handful of salty tortilla chips!
- 4-6 medium tomatoes, any variety, quartered
- ½ medium onion
- 2 cloves garlic
- ½ jalapeno, optional
- 2-4 Tbsp fresh cilantro
- 1 Tbsp dried parsley
- 1 Tbsp lemon or lime juice
- 1 tsp salt
- Place all ingredients into the blender. Blend on high for 30 seconds, until all of the ingredients are pureed.
- Using a fine mesh strainer, strain out the excess liquid. (Note: You can reserve this liquid for other recipes, such as soup!)
- Store the salsa in a jar in the refrigerator for up to 1 week.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 31 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 396mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 1g