Lest you suspect I only publish recipes that I make up so that I don't forget them, well, um, yeah, that's exactly why I do it.
Regardless, I just made up some salsa with random recent farmers' market spoils and, really, it's better than any salsa I've ever bought in a store. Honest to tomatoes!
Here's the deal:
Luck of Spring Salsa
4 smallish red spring onions, coarsely chopped
8 or 9 small, firm tomatillos (mine were about the size of a half-dollar in circumference), peeled and coarsely chopped
2 cayenne peppers (if you're pussy, I mean, if you don't like hot stuff, stick to one pepper), chopped, seeds and all
2 cloves of garlic, chopped
2 tbsp fresh cilantro leaves
1 tsp salt
1/2 tsp ground chipotle powder
1/2 tsp ground cumin
the juice of one lime
4 medium-sized tomatoes-- preferably good acidic ones--chopped
Dump all your ingredients except the tomatoes into your food processor and pulse until everything is fairly, you know, choppy. I was aiming for more of a coarse puree texture, but you can leave it chunkier if you like. Add the tomatoes last (they just can't take as much of a beating as the other ingredients) and pulse to desired texture.
All done!
Be forewarned, though: this is definitely a late spring/early summer recipe, when the tomatoes are overlapping the spring onions and tomatillos. It's kinda hard to time it right so as to have all these ingredients in season, but it's well worth it.
