Salsa (with some heat)

This recipe was shared by a CSA member, and we added the lime and garlic to it. We mostly eat it fresh after it’s made, but we loved it so much that we are canning a batch, too, to enjoy in the winter.

• 2 pounds tomatoes, stems removed (we used heirlooms)

• 2-3 small to medium onions, peeled, cut in half

• 4-8 jalapenos (depending on your heat preference: we used 8, but removed the seeds and membrane… we wanted a lot of their flavor and the variety of jalapeno we grow is kind of hot)

• 3 garlic cloves

• 1-2 bunches of cilantro (we used 2 but we love cilantro)

• 1-2 TBSP lime juice (depending on your preference)

• salt to taste

Put the whole tomatoes, halved onions, and de-seeded jalapenos in a pot and bring to a boil, then simmer until everything is soft enough to blend. (I squash the tomatoes in the pot so they release their juice and keep the bottom of everything from burning. Using iether an imersion blender, food processor, or regular blender, blend the boiled mixture with the garlic, cilantro, lime, and salt until smooth. (I use the entire bunch of cilantro, stems and all, after removing the bottom root part. The stems are so flavorful, it saves tiem from removing leaves, and everything gets blended anyway.) We have enjoyed this salsa so many ways: with chips, on quesadillas, tacos, and burritos, over eggs, on jalapeno poppers, on chilaquiles. Enjoy!