Fresh Tomato Salsa

I was a lucky girl who got a whole box of tomatoes from my mom, she had brought them home from her trip to Utah.  While researching recipes with fresh tomatoes I came across this one, from here.  It was a big hit with everyone and defiantly a keeper!

In the post that I got the recipe, she says it freezes well.  I didn't get a chance to try that this time (since we all gobbled it up), but it's good to know for the future! 

Fresh Tomato Salsa

(perfect for an appetizer for 6)

Ingredients:

8 large roma tomatoes with skin (or any medium tomato)

1 green bell pepper

1/2 cup red onion

1/2 cup vidalia onion (sweet onion)

1 tablespoon kosher or sea salt

5 tablespoons white vinegar

fresh lime juice from 1 lime

1 head of garlic (I put a little extra, because I'm a garlic lover)

crushed red pepper (very little)

1/4 cup fresh chopped parsley

1/2 cup fresh chopped cilantro

Directions:

Cut washed tomatoes in 1/2 and add to food processor. I keep the skin on for nutrients, and no one can tell. Wash bell pepper and take out the seeds. Cut in big wedges and place in food processor with tomatoes. Slice onion in wide pieces and add it to the mixture as well. Peel garlic and add whole cloves. Add salt, vinegar, lime juice, and a dash or 2 of crushed red pepper. Pulsate food processor until everything is diced up well. We like ours thin, but if you like it chunky, just don’t pulsate for too long. Add fresh parsley and cilantro last and pulsate a couple more times. This is making my mouth water. If it’s too salty, add another tomato. Not salty enough, add vinegar and/or salt. Adjust red pepper flakes as well. Serve with your favorite tortillas.