Fresh Salsa

Welcome to homegrown tomato salsa season! 

In the past I've had trouble with the consistency of my fresh salsa.  Always too watery.  And the taste was never quite right. 

But how could I go wrong with America's Test Kitchen's recipe for fresh salsa? 

As always, the salsa needed to sit for a few hours for the flavors to settle, but then it was the perfect blend of freshness.  It was great for Friday night chips and salsa...then the next morning I added it to some scrambled eggs at breakfast. Best scrambled eggs ever.

To solve the watery problem, I used a couple of different strategies and was happy with the end result.  The addition of the lime juice at the end did add more liquid after all my hard work to get the liquid out, but I was able to live with it.  

Fresh Salsa

From Delectable Edibles, originally America's Test Kitchen

1 ½ lbs firm ripe tomatoes, diced (about 3 cups or 6 small-medium tomatoes)

1 large jalapeno chili, seeds and ribs removed

½ cup red onion, coursely chopped

1 small clove garlic (or 1/4 tsp minced garlic)

¼ cup fresh cilantro leaves

½ tsp salt

pinch ground pepper

1 TB lime juice (about 1 lime)

1 tsp white sugar

1. Slice the tomatoes, place on a double layer of paper towels, lightly salt and let sit for 30 minutes.

2. Press tops of tomatoes with another double layer of paper towels to remove more liquid.  

3. Add the tomatoes to a food processor with jalapeno, onion, garlic and cilantro.  Pulse to desired consistency.  

4. If desired: Place a fine mesh sieve over a bowl and line the sieve with a paper towel.  Drain the salsa through the paper towel lined sieve lined with a paper towel to extract additional liquid.

5. Stir in salt, pepper, sugar and lime juice.

6. Refrigerate for a few hours before serving to allow the flavors to blend. 

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Basil Pesto

August has been good to me.  Despite the long, hot, dry Indiana summer, my garden is producing beautiful tomatoes and basil.  I've spent the last three summers gardening with little to show for it.  Then I learned how to compost.  And what a difference it made!

I don't need to tell you that there's nothing better than homegrown tomatoes with a little salt.  A close second - homegrown tomatoes smeared with a dab of fresh basil pesto.  Pesto is so easy to make and smells like garden heaven. 

Put it on anything: pasta, potatoes, baguette, grilled chicken or fish. 

Spread some in a grilled cheese sandwich, or use it in place of tomato sauce on pizza. 

Thin it out with extra olive oil and use it as a salad dressing.

Add it to hummus.

The sky's the limit.

 Pesto it up.

Basil Pesto
From Simply Recipes

1/3 cup walnuts (or pine nuts)
2 cups fresh basil leaves, packed
1/2 tsp minced garlic (2-3 cloves)
1/3 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
Salt and freshly ground black pepper


1. Pulse walnuts in a food processor until roughly chopped.

2. Add basil and garlic, pulse 5 times.

3. Turn on the food processor and slowly add the olive oil. 

4. Add the cheese and pulse a few times. 

5. Stir in lemon juice and salt and pepper to taste.

6.  Refrigerate and enjoy!

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