Spring has sprung & all the flavors that go with it. That means its tomato time. My incredible step son, Adam loves tomatoes & he really likes salsa…
This salsa recipe is not one I would particularly make for myself, as I tend to lean towards spicy salsas with the prominent flavors of Mexico. I love fresh jalapenos & cilantro in mine. Of course the young palettes of today have yet to develop a preference towards flavors out of their norm. I decided to make a compromise for all of us in order to enjoy this delicious, ripe fruit! Yay for tomato time!
My ingredients are simple, vine ripened home grown tomatoes, onion, lime juice, fresh curly parsley, garlic & salt.
Adam is on spring break & that means we get to hang out with him for half a week. I found some local tomatoes & had to take advantage of him being with us & prepare some of his favorite foods. When he saw the bowl of tomatoes, his immediate reaction was, “Salsa!”
I know by now all his preferences in taste & of those is that he is not used to spicy things nor does he particularly care for the flavor of cilantro. That was an easy remedy. I also grated both the onion & garlic into the bowl with the lime juice, salt, parsley & tomatoes. As I started stirring, I began to think this was turning out to be more of a pico de gallo & I wanted to replicate the kind of salsa with the type of consistency you get at most Mexican restaurants. You know, the kind that comes out in the small plastic carafe?
A light bulb went off in my head & I thought I’d break out my Magic Bullet NutriBullet 12-Piece High-Speed Blender/Mixer System. Once I blended it for a few short seconds, it seemed to look more like a gazpacho, it tasted really good. I ate some & kept eating it.
I added more diced tomato & as the bubbles settled from the blend, it came together nicely. It was super tasty in fact…
He likes it. He ate the whole bowl & then some. We ate burgers that night & I had some with my burger topped with an over medium egg. It was so good.
I’m looking forward to eating more salsa tomorrow with our breakfast. I’m going to test out some frittata muffins. A great energy sustaining breakfast before our swim at our local park with indoor pools.
What’s spring break with-out a little swim? It’s a great form of exercise for the both of us. I’m currently 33 weeks pregnant & this is what helps me with good blood flow. I love it when I have good company to bring along. Until tomorrow…
- 3 large vine ripened tomatoes, medium dice
- 1 tablespoon onion, grated finely
- 2 cloves of garlic, grated finely
- juice of 1 lime
- handful of curly parsley, chopped finely
- 1 teaspoon sea salt
- Add everything into the blender with the exception of one tomato & blend just a few seconds.
- Allow time for bubbles to settle & add third diced tomato.
- Stir well & enjoy with just about anything.
- Can be stored in an air tight container for up to 5 days.