Fresh Tomato Salsa

Being from Texas I can't live without the best condiment to be invented... Salsa.  This fantastic and simple combination of the fresh, the spicy and the flavorful can dress up anything from Chicken to chili.  Or you can sit back with a bowl of scoops and enjoy as a snack.  It has beeen a long time since I made the homemade stuff.  But with the bounty of tomatoes our CSA has offered up, I thought now was a perfect time to be reacquainted with Fresh Salsa!

I chose Roma tomatoes for this application due to their low moisture content.  Although I prefer my salsa to be somewhat "wet" I don't want to require a napkin under my chin to enjoy it.

Ingredients:

• 6 medium Roma Tomatoes, Seeded and Chopped
• 1/4 Red Onion, diced
• 1 Jalopeno, Seeded and Diced
• 2 Green Onions, Sliced (include some of the light green)
• 1/4 C Extra Virgin Olive Oil (I didn't measure, just don't drown your food)
• Kosher Salt & Fresh Ground Pepper to taste

In preparing the veggies, no need to worry about a perfect chop as you will be combining these in you food processor or blender.  You might wish to wear a plastic glove when chopping the Jalopeno.  Pulse the above in your food processor until desired texture is achieved. 

Then add:

• 1/3 C Cilantro, chopped

Stir in the herbs.  Since the herbs are soft, you don't want to blend them along with everything else.  For best flavor, chop the cilantro right before adding to the tomato blend.

Taste for general seasoning.  Then store in the fridge until the flavors combine. 

Enjoy!

Tomato Pesto Pasta

Sorry it has beeen so long since I've posted a recipe.  Tim and I have made ourselves utterly consumed by the house design and selecting an architect.  However having the pleasure of a long weekend is giving me the opportunity to get back in the swing of things.

Tomatoes!  These wonderful jewels of the summer are bountiful and delicious.  Our CSA has been delivering them by the bucketsfull so you will notice in the few recipes I have coming along they are often the star of the show.  In this fresh interpretation of a traditional pasta dressing, tomatoes, rather than the basil play the lead role.  The result is amazing and gratefully incredibly simple and quick to assemble.

Ingredients:

• 1/4 Sliced Almonds, toasted
• 2 1/2 C Tomatoes, chopped (no need to seed them first)
• 1/2 C Basil, chopped
• 1 clove Garlic
• 1 t Kosher Salt (use about half as much if you use table or sea salt due to the finer grains)
• 1 pinch Red Pepper Flakes
• 1 whole Pepperocini, minced

Pulse together the above in your food processor until incorporated.  Then combine with:

• 1/3 C Extra Virgin Olive Oil (I use Extra Virgin if there is little to no cooking involved)
• 1/2 C Parmesan, Shred or Shave or Grate

The above is the sauce for your pasta.  I used Whole Wheat Penne and reserved 1 C of the pasta water.  This starchy and seasoned liquid is used to smooth out a sauce that is too thick.  In this instance I didn't need to use it.  But once it goes down the drain, it's too late to decide you need it.

Serve as is, or with grilled chicken.  We also had a lovely salad and Sourdough Bread with Herb Butter.

Glorious!