Cook: What’s Happening Hot Stuff? Part 1 of 2

Salsa

The beautiful tomatoes and cilantro that I bought at the farmer’s market begged to be made into a salsa. The skirt steak at the grocery store chimed in.

“Fajitas… Make some fajitas,” they whispered. What – doesn’t everyone listen to their food?

Anyhoo – The gold and deep pink cherry tomatoes were sweet and a perfect foil for the Habanero pepper. I always keep a bag of Habaneros in the freezer. You can substitute a milder pepper such as a jalapeño or poblano if you prefer a less spicy salsa You can even use a bell pepper if you really can’t take the heat.

I have a teeny tiny food processor so feel free to multiply the recipe if you have a larger one.

Fresh Tomato Salsa

1 cup cherry tomatoes
½ a medium onion
½ a Habanero pepper
1 small bunch washed cilantro (to taste)
½ teaspoon salt

Put all ingredients except for the salt into the bowl of the processor. Chop until ingredients are desired consistency. Add salt to taste.

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