This summer we had an abundance of tomatoes. When we had the threat of our first freeze my husband and I spent the evening out in the cold, cold rain picking tomatoes. Bags and bag and bags. What to do, oh, what to do with all these tomatoes?! We canned, stewed and diced them. A meal did not go by without a few tomatoes in it. In an act of tomato inspiration the salsa came to fruition.
Step 1: Equipment
About a year ago I started making my own castile liquid soap. The tutorial I was following recommended to use an electric stick blender. After doing a batch without one and my forearms sore as can be I ordered a stick blender. I don't like having a bunch of crap taking up kitchen counter space and I'm pretty cheap so it was a big move for me. I love my stick blender. It is so versatile and it cleans up fast. Even my husband steals it to make things like mayo.
a bowl OR the plastic cup that comes with the stick blender
Step 2: Ingredients
Step 3: Instructions
Cut the tomato in quarters, drop into cup.
Toss in the garlic clove, 1-2 roasted green chiles and the quarter onion.
Add a pinch of salt.
Step 4: Blend
Take the stick blender, push into all the ingredients and get blending.
When you stop is up to you- if you like chunky salsa stop earlier, it doesn't take much. If you go too far you've got gazpacho!
It takes about a minute to make this salsa. The best part is you can make small batches rather then having it go bad in your refrigerator. It's also a fraction of what a pre-made salsa costs in the store($4.50). Everything came out of my garden so it's hard to estimate cost but if I had purchased the ingredients I'm guessing it would have cost me about $1.50- 2.00.
If you like this recipe come on over to my blog where my husband, Mike, and I tinker around our mini-farm (AKA our backyard).