This week we’ll be picking up the last of the fresh tomatoes at the CSA. Every year at this time I debate whether I should make them into sauce, chop them into a salad, maybe make a soup? Since I also have some CSA onions, jalapeño peppers, and cilantro, I think salsa is on the menu this week.

Fresh Salsa
• 3 medium-sized fresh tomatoes, diced (we used some yellow heirloom tomatoes a few weeks ago and loved the contrasting color)
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 jalapeño, finely diced (scoop out the ribs and seeds)
• 1 chili (serrano or other) pepper, diced (also remove ribs and seeds)
• 1-2 Tbsp chopped fresh cilantro (use more if desired)
• juice of a lime
• 1-2 Tbsp vinegar (Optional—this is a taste thing, and sometimes the lime is enough “sour.”)
• 1/4 tsp oregano
• salt and pepper to taste

Chop, mince, and combine all ingredients. (I also have to process mine in a blender so my kids get past the “chunkies” but this is up to you.) The flavors are even better if you refrigerate the salsa for a few hours before serving. It’s amazing the next day, too, if it lasts that long. Great with chips (of course) but also try serving with Mexican lasagna or vegetarian tacos.

What do you think? What’s your favorite way to eat fresh tomatoes?