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


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.

About Marion Branch 92 Articles
I'm Marion, a food blogger who creates recipes that make cooking accessible for home cooks.


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