The theme for Monday posts in September…. Transition.
Summer is almost over and fall is almost here.
We’re getting our last few summer treats from the garden just as the winter squashes are ripening and ready to pick.
Some days are cool enough to turn the oven on; others are perfect for one more dip in the pool.
We’ll cherish these last tastes of summer….
Click here to Pin Fresh Tomato Salsa
PrintFresh Tomato Salsa
You can make this with the not-so-perfect fall tomatoes, just taking the best parts. We like it with any grilled meat or as a chunky addition to a sandwich.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Misc
Ingredients
Scale
- 2 fresh, ripe tomatoes, roughly chopped
- 2 tbs fresh oregano
- 1 tbs freshly snipped chives
- 1/3 cup pitted green or Kalamata olives, cut in half
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tbs salad olive oil
- 1 tbs Balsamic vinegar
- 1/4 tsp sea salt
Instructions
- Put oil, vinegar, paprika, cumin, and salt in small bowl, whisk to combine.
- Add remaining ingredients and stir to combine.
Notes
Use any color or size tomato. Peel them if they skins are mottled. (Blanch in boiling water for 30 seconds to loosen the skins)
Or try Green Tomato & Red Pepper Relish
That’s it !
Now, I would eat this! No cilantro! 😉
I canned six pints of salsa this year. It was my first time doing salsa so I wanted to see how it would turn out and it’s great! I’ve been freezing my tomatoes, or most of them anyway, but making a few fresh things. When I get enough tomatoes in the freezer, I’ll make and can sauce. I picked another 5 gallon bucket’s worth of tomatoes today and they’re still coming on! I think I finally found the right spot for them. I should end up with several quarts of sauce by the time I’m done this year.
Never cilantro!!!
I’ve just been peeling, chopping and freezing the last of my tomatoes – after I cut the stink-bug damage off. This cool weather is loved by the stink-bugs but not the tomatoes. I’m ready to just pull them out.