The tomato market has slowed a little as field tomatoes are finally ripening. So we took a little time Sunday afternoon to try out a new salsa recipe. It has been a least two years since we made any salsa and non of us were really ever quiet happy with all the other recipe attempts.
I went to the web and pulled down the most basic recipe I could find. I must admit I have an aversion to cumin in salsa. To me, it takes a little like chili masquerading as a salsa. This was the first “non-cumin” recipe that I found.
And, I have to say. I like it. We made it fairly mild and I wished it were a little chunkier but over all it had good favor.
Since we are in the market to sell tomatoes, the ones that make it in to the kitchen for consumption are not always the prettiest. We get the odd shapes and blemishes but it doesn’t affect the taste one bit.
Making salsa is messy as all get out. The counters and floors will be a little sticky and the kitchen will be warm from all the blanching and the water bath.
But even a small batch like this is so worth it. Nothing compares to the taste of homemade salsa.