Recipe for Fresh Salsa

Last week, I found myself with a 1/2 large container of mixed tiny tomatoes.  I’m the only one in my house who eats raw tomatoes and I’d bought this big container on a whim because it’s the middle of winter and I am desperate for some summertime.  But I couldn’t get through them quickly enough!  As a few started to wrinkle, I realized I need to do something quickly to avoid waste.  I thought about roasting them, which is always yummy and makes for a savory addition to salad and cold pasta, but I just wasn’t feeling it.  Then, I realized I could make a super simple fresh salsa that would go on everything!

Pico de Gallo

Simple ingredients make for a delicious and versatile condiment.

Into a food processor, I tossed the tiny tomatoes, a handful of onions, and a bunch of cilantro.  Then stir in the juice of 1/2 a lime, a bit of salt, freshly ground pepper, and a pinch of  cayenne (or add fresh jalapeno if you have it).   I didn’t measure anything, but just tasted and adjusted as I went along.

What to do with this fresh salsa?  Add to eggs and cream cheese topped bagels or top tacos or veggie dogs or BBQ chicken sandwiches.  What else?

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