Summer is in full swing!
We’re in that sweet phase where we don’t check the weather forecast in the morning anymore to decide what to wear, or wonder if it’ll rain. It’s like we’re in some perpetually sunny tropical locale.

We made fresh tomato salsa over the week; chopped up juicy red tomatoes, tasty farm fresh jalapeno peppers, zesty onions, and generous heaps of deep green cilantro, and juiced lemons as succulent and bright as the afternoon sun that streams through our tiny kitchen.

Salsa must be synonymous with summer in some places, I’m sure – how can it not be? It’s a beautiful way to use up those fresh abundant summer tomatoes, it’s refreshing and cheerful and doesn’t require turning on the stove – there’s enough heat in the peppers.

We prefer our salsa chunky, scooped over rice and beans or quinoa – but in these summer months we usually go for some sturdy tortilla chips, and let them do the scooping.

We made enough salsa to last a while, which I’ve been eating with chips practically every day this week, because it feels scrumptiously right, and it’s easygoing and vibrant, like a summer afternoon.

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Fresh Tomato Salsa

INGREDIENTS

• 1 1/2 pounds fresh tomatoes (about 2 – 3 medium-sized), seeded and chopped
• 3/4 cups of chopped red onions
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 2 – 3 jalapenos, seeded and chopped
• 1 clove garlic, minced
• Juice of 1 lemon, or more
• Salt, to taste
• 2 tablespoons olive oil (optional)

DIRECTIONS

1. In a large bowl, combine tomatoes, onions, cilantro and peppers
2. Add lemon juice, mix and season with salt to taste
3. Drizzle olive oil over salsa
4. Serve garnished with cilantro or chill and use within 2 – 3 days

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