OK, I didn't chop a zillion tomatoes today, although it feels like it. I cut knuckles on both hands today and thankfully my knives are so sharp I didn't bleed but I can say that tomatoes are a good way to find where your cuts are! I am grateful that my neighbors don't grow anything strange. They bring over produce about once a week. I can whip up some quick recipes with cucumbers and tomatoes. I'd be stumped if suddenly they appeared on my porch with turnips, kumquats or jicama.
This recipe is not really going to have measurements persay. I used all of the tomatoes I had which was about 2 dozen; both plum and early girls. I broke out my stick blender and blended about half of the tomatoes to give the salsa a smoother texture and the catch some of the larger chunks that I missed with the knife. While I was chopping, I fired up the oven to 475 and I roasted two poblano peppers--fun times in 90 degree heat. I then added 2 bell peppers chopped, 1 jalepeno, chopped fine, 2 small yellow onions, chopped. When the poblanos came out of the oven, after about 15 minutes, I let them cool and then spooned out the insides and added them into the salsa. I then chopped 1/2 of a bunch of cilantro, 1 tbsp vinegar, 1 tbsp. olive oil, 2 tsp. cumin and the juice of 1 lime. I stirred everything together and gave it a chill in the fridge. My coworkers don't know it yet but they are going to be having salsa for breakfast tomorrow!
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