Summer has ended and fall is officially here. Fall is football season. Which means it’s also the season for chips and dips.
Why not use those luscious tomatoes still plentiful in your garden or at the farmer’s market to make some end-of-summer salsa? If you make several batches they just might see you through the coming season of tailgating parties and football games.
Here’s a simple recipe from BRILLIANT FOOD TIPS AND COOKING TRICKS by David Joachim
FRESH TOMATO SALSA
In a bowl, combine 4 large seeded and chopped summer tomatoes; 2/3 finely chopped sweet onion (or 4 finely chopped scallions); 1/3 cup finely chopped fresh cilantro; 1 to 2 seeded and finely chopped fresh jalapeno chile peppers (leave the seeds in for more heat); 2 teaspoons lime juice; and 1 teaspoon salt.
Toss, let sit 1 hour at room temperature, and serve. Great spooned over soft tacos or for scooping up with corn chips. Makes about 3 1/4 cups. Serve in some fiesta-style bowls.
Suzanne and Wendy
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