Salsa Recipe

My fermentation chamber is full so there's no room for brewing another batch this weekend. Instead, I'm making up some fresh salsa with heirloom tomatoes and jalapenos from our vegetable garden. I found this recipe last year by googling for "World's Best Salsa Recipe" and I gotta say it's pretty darn good plus it's pretty easy to make.

Ingredients

6 large heirloom tomatoes of different colors (or a blend totaling about 4 lbs-5 lbs), washed,cored and quartered

4 jalapenos, chopped finely

1 sweet onion, quartered

1 tsp white vinegar

1 tsp. table sugar

1/2 tsp. ground cumin

4 cloves of garlic, chopped

1 tsp kosher salt

Juice of 3 fresh limes

2 large bunches of cilantro, stemmed and chopped

Combine everything but the jalapenos in your food processor. Pulse until not quite pureed. Pour into a large bowl, add jalapenos, and mix well. Cover and let stand at room temperature for at least 30 minutes, then refrigerate. I usually wait at least a few hours before serving so that it has enough time for the flavors to blend. This is a great summertime snack to enjoy with a pint of your favorite refreshing lawnmower beer.