Saturday morning, I picked up my salsa ingredients from The Green City Market. There are a few different farms you can find there every weekend. Tomatoes, garlic and onions from Leaning Shed Farm, jalepeños from Nichols Farm and cilantro from Genisis Growers. If you live in Chicago and haven't payed Green City Market a visit, you are truly missing out!
After a quick roast of the jalapeños and a rough chop of the tomatoes and onions, the ingredients can be thrown into a food processor or blender for a quick and delicious salsa. Warning: do not put your contacts in after making salsa! I learned this the hard way. Enjoy! I know I will...on some tacos!
Sunday Salsa
About a dozen vine tomatoes or plum tomatoes
About 8 jalapeños
2 small red onions
1 head of garlic
1 bunch of cilantro
Salt
Roast jalapeños under broiler for about 20 minutes. Remove stems and most of the seeds (more seeds = more heat). Cut tomatoes in half and squeeze out excess juice and seeds. Roughly cut tomatoes into smaller pieces to fit into food processor. Do the same with the onions, cilantro and entire garlic head. Place all ingredients in food processor and blend until desired consistency. Add salt to taste. Refrigerate overnight for the best flavor, if you can wait that long!
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