Surprise - i love homemade salsa. Just kidding, I know you already know that. It shouldn’t be a surprise to anyone that I even have a salsa garden, specifically so I can make it whenever.

Not kidding- I grow 3 types of tomatoes, cilantro, jalapeños, and have a lime tree. I’d grow onions and garlic too - but dogs.

I usually have all ingredients on hand in the fridge and pantry as well, for any type I might be in the mood for.

Which is why I found myself somewhat flummoxed last taco tuesday when I didn’t have any jalapeños on hand - either on the bush, canned, or in the fridge. I also only had cherry tomatoes on hand.

So, what’s a girl to do, but get her spice from garlic and black pepper, and use the sweeter tomatoes.

And I got to tell you. We enjoyed it enough that I’m now sharing it with you. So, there’s that.

Ingredients:

1 1/2 pints of cherry tomatoes

3/4 tsp salt

1 bunch cilantro

2 cloves of garlic, peeled

juice of 2 limes

small white onion, peeled and rough chopped

2 tsp freshly cracked black pepper

Directions:

Add all ingredients to a food processor and pulse until combined, but not puréed.