From just ONE of our roma tomato plants we’ve gotten about 60 tomatoes (of course a couple of the other plants have only provided about 10 tomatoes so far). But that one plant? Amazing. And it’s got AT LEAST another 60 tomatoes to go. So needless to say, we’ve got an excess of tomatoes right now, especially of the roma variety. So, yesterday when I had a huge bowlful I decided to make some salsa. (I used roma, better boy and celebrity tomatoes for this recipe. But mostly roma)
A new recipe.
Grab a jalapeno from the garden. A couple handfuls of cilantro, also from the garden. A can of corn and blackbeans from food storage. And leftover red onion from this recipe.
2 cups tomatoes, diced
1 cup red onion, diced
1 15 oz can corn, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 jalapeno, finely minced
2 TBS cilantro, chopped
1 TBS salt
1/2 TBS cumin
1/2 TBS chili powder
1 TBS sugar
1 TBS lime juice
1. Place tomatoes, red onion, jalapeno and cilantro on a large cutting board. Chop back and forth for a couple of minutes until you get small pieces (or use a food processor)
2. Pour those all in a bowl. Add corn, black beans, salt, cumin, chili powder, sugar and lime juice.
3. Stir together for a couple of minutes so flavors blend well.
And that’s it. Enjoy with chips.