Its tomato time, the best time of year for them homegrown tomators. You might be staring at the abundance and wondering what to do with them. Last year I decided to make a few giant pots of marinara sauce to freeze for later. I especially love the cherry tomatoes, you can pop them like candy and they are sweeter than they big ones. They also are a lot funner to cut for salsa, because you can just halve or quarter them and not have all the juice to clean up. My most favorite salsa was taught to me by one of my most favorite former roommates, Kim. Thank you Kim, thank you.
Its so simple it's ridiculous. It is so yummy it is ridiculous.
Every time I make it, it is gone in less than 12 hours, and there is no one else in the house eating it but me. Make some and you'll understand.
Mango Avocado Salsa1 Mango, diced (ok fresh is best, but sometimes you have a baby and can't cut up the fresh one, so frozen I think is completely permissable)
1 Avocado, diced
1-2 cups of cherry tomatoes, halved or quartered
Lime, to taste
Salt, to taste
Green Onions & Cilantro, optional
That is really it! The three essentials to me are the mango, avocado, and tomato, the rest extras to enhance flavor, but the natural juices do the work, really!
