This summer I had an abundance of tomatoes. I don’t know what it is, but I’ve grown tomatoes pretty close to every year for the past 10 years and we NEVER get a good crop. When people say “oh it’s a good year for tomatoes”, I think that’s the reason. But then when it is a “good” season, I tend to think that I am just not fit to have tomatoes. Every year we have tomato plants, we STILL end up buying tomatoes. Is anyone else with me here?!?!
With that being said, this year we FINALLY got a decent amount so I tried my hand at salsa making. Let me say, I am NOT a canner. This salsa recipe is not for canning although I’m sure you could tweak it for that. I’m not even sure how to do that. It may just be the canning process in general and has nothing to do with the recipe. Either way, this was just made to last in the refrigerator and it didn’t even last a week. That’s how good it was. My boys devoured it!
2 large tomatoes
2 onions (yes it seems like a lot – but it’s good)
1 jalapeno – you can adjust this to the heat you like
1 tablespoon sugar
1 bunch cilantro
3 tablespoons fresh garlic
2 tablespoons taco seasoning
lime juice to taste
salt and pepper to taste.
Combine all of the ingredients and bring to a simmer in a saucepan. Simmer for 8-10 minutes. Remove from heat. You can leave it chunky or blend with an immersion blender. Put it in a mason jar and refrigerate until you are ready to enjoy. Let’s be honest – mine barely made it to the refrigerator.