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Breakfast at my house... Fresh Tomato Salsa

9/2/2013

1 Comment

 
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    Barely a day goes by that I am not making a bowlful of fresh tomato salsa.  My garden tomatoes are in over drive right now and I have been mixing up salsa, what seems to be, non-stop with no end in sight.
   My own special preference -- I ramp up this salsa with additional garlic.  This is also a rare instance when I choose to use Early Girl tomatoes over my coveted heirlooms.  I don't have to peel the Early Girls and their juiciness is to a minimum, which is exactly what I want in my salsa.  Save those flavorful and juicy heirlooms for a big Caprese salad!


   This week, breakfast for me has been a pan seared, multigrain tortilla topped  with scrambled eggs and fresh salsa.  A bit of sour cream stirred into the eggs is a nice touch and a garnish of fresh avocado slices is a highly recommended addition.  And did I say healthy?

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                                     adapted from Gourmet | August 1998

• 2 pounds vine-ripened tomatoes, preferably Early Girl
• 2 large, fresh jalapeño chiles, seeded and cut into a tiny dice
• 1/4 cup finely diced onion (preferably white)
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons minced fresh garlic
• 1 teaspoon sugar
• 2 tablespoons fresh lime juice

1.  Quarter and seed the tomatoes.  Cut into a 1/4-inch dice and place in a a medium-size bowl.  Add the jalapeños, onion, cilantro, garlic, sugar, and lime juice.  Gently mix the ingredients together.  Store salsa in an airtight container in the refrigerator. 


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1 Comment
Tom | Tall Clover Farm link
9/2/2013 12:51:16 am

Eileen, I'm canning up some salsa this week and will try your recipe. I like to can salsa even better than tomato sauce; it seems more versatile for what I like to cook. Now may I say your eggs look perfectly cooked, moist and removed from the heat before they turn into tofu-tough slabs. Nice work!

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