What's On the Side: Fresh Salsa

So. Many. Tomatoes. Have I mentioned that we are currently experiencing an explosion of ripe tomatoes in our garden? Yes, I think I have ...

As is the nature of a garden, more and more tomatoes are ripening every day. We currently have two buckets of tomatoes on our hands, with more to come. I'm currently desperately pinning (and searching for) tomato recipes to try. Of course, we could do some canning, and I'm sure we'll can some tomatoes before the season is out. I initially was planning to make a huge batch of salsa to can this past weekend, but I couldn't quite find the motivation to head to the grocery store to pick up the additional peppers and onions that I didn't have on hand.

Our friends invited us over for dinner on Saturday night, so I figured the best way to use up a huge pile of tomatoes (or, okay, at least make a dent in said pile) was to make up a batch of fresh salsa to share. This worked especially well as I did happen to have an onion, green pepper, 1/2 a red pepper, some cilantro, and a jalapeño pepper on hand.

This recipe is pretty forgiving, so do play around with the proportions. For example, if you don't have a giant pile of tomatoes on hand, you can simply decrease the proportions of all the other ingredients to match. Also, full disclosure, D kind of complained about the amount of onion in the salsa (it didn't bother me), so if you aren't a huge onion fan, go ahead and cut down on the amount you use.

Fresh Salsa (printer-friendly version)
makes about 6 cups

5 cups chopped tomatoes (6-8 tomatoes, depending on size)
1 cup chopped white onions (about 1/2 large onion)
1/2 cup chopped red pepper (1/2 red pepper)
1 jalapeño, seeded, deribbed, and chopped fine
1 teaspoon fine sea salt, plus more to taste if necessary
juice of 1 fresh lime
1/2 cup chopped fresh cilantro
freshly ground black pepper, to taste

1. In a large serving bowl, stir together the chopped tomatoes, chopped onion, chopped red pepper, and chopped jalapeño. Stir in 1 teaspoon salt. Let sit for a few minutes, then drain off some of the accumulated liquid.
2. Stir in the fresh lemon juice and chopped cilantro. Season to taste with pepper and additional salt, if desired.
3. Serve with tortilla chips.