I am an NPR junkie. In the past two days NPR has aired two great stories about vegetables. The first story is a brief, romantic and historical look at the sexy past of the tomato plant. The second is a report about how to prepare fresh veggies so that you get the greatest nutritional benefit. After listening to the latter I have decided that the best way to enjoy the taste and nutrients of garden fresh peppers and summer tomatoes is in the form of fresh salsa. Whether you eat the salsa atop an over medium egg (as I did this morning) or scooped up with crunchy corn chips, the key is to enjoy it with a little healthy fat. Check out these links to hear the stories for yourself.
Easy Fresh Salsa
- 2 large tomatoes, quartered or 4-6 roma tomatoes, halved
- 2 seranno peppers, seeds removed
- 2 jalapa peppers, seeds removed
- 1 jalapeno pepper, seeds removed
- 1 Hungarian wax pepper, seeds removed
- 1/4 each green and red bell pepper, seeds removed
- juice of two limes
- 1 small garlic clove
- 1/4 small yellow or red onion
- 1 pinch each cumin, sea salt, fresh ground pepper
- a scant pinch of dried spearmint and oregano (I get this in the form of a Greek seasoning blend that has no sodium although you could omit this last step and still have great fresh salsa.)
Mince onion and garlic in a food processor. Add peppers, tomatoes, lime juice, herbs and spices and pulse until an even texture is achieved. Sometimes I choose to chop everything by hand resulting in a hearty, chunkier texture.
I used jalapa peppers because they were ready to pick in my garden. I don’t know much about jalapas other than that they look just like jalapenos but to my taste are not at all hot. You could use any peppers you like to make this salsa as hot or mild as you prefer.
One last thing, sometimes I might substitute a fist full of fresh cilantro for the spearmint and oregano.