Hopefully by now you've been able to harvest some tomatoes. While it's been a bad year for growing crops (even Martha Stewart couldn't grow tomatoes this year) making salsa from whatever does grow is one of my favorite things. It's healthy, tasty, and goes so well on so many things. If you've never made salsa before you will be so glad you did.
I make mine in a food processor but you can do it by hand. Simply chop everything as finely as you can and then stir them together. (My friend Deborah B. taught me that.)
Here's how I do it:
Rob's Fresh Salsa
3 tomatoes cut in half, preferably Roma tomatoes)
1 green pepper - seeded, ribbed and cut in quarters
1" of a jalapeno pepper - seeded. (you can add more if desired.)
handful roasted corn
10 - 15 sprigs cilantro cut in half
pinch of salt
half of a large or a whole small onion cut in quarters
Juice of half a lime
1 large spoonful grape or raspberry jelly (very important)
Place everything in a food processor and pulse until finely chopped or chop by hand and combine. Serve with chips and hopefully beer, or over eggs, use it in pasta or on really anything you're thinking of eating.
Keep remainder, if any, in the fridge and it should keep for a week or so but is best right after you make it.
Cook well, it's worth it.
Rob Barrett, Jr.