Making fresh salsa doesn't have to be anything more than choosing the best ingredients and giving them a whirl in a processor or blender. You could even chop them by hand for superior rustic texture. This salsa is one of my favorites, and i start craving it as soon as I see the first farm stands of the season pop up .
"This salsa is terrific layered over a spread of creme fraiche and re-fried beans for a legit dip."
Notes: If you are using table salt instead of sea salt, halve the amount called for, and taste for seasoning at the end.
FARM STAND SALSA
Ingredients: 3 tomatillos- husked, 1 cup cherry tomatoes, 1 small sweet onion, 2 large or 4 small garlic cloves-peeled, juice and zest of 1 large lime, 1 handful fresh cilantro, 1/2 tsp. sea salt, 1/2 tsp. pepper, pinch of ground cumin.
Makes about 2 cups
1. Wash and very roughly chop the tomatoes, onion, and garlic, tip into a food processor.
2. Add lime juice and zest, cilantro, salt, pepper, and cumin.
3. Pulse until desired consistency--I like mine smooth, but still with visible little bits.
4. Serve right away, or for deeper flavor, refrigerate 4 hours to overnight.
Tip: If you can't find tomatillos, unripe tomatoes are good stand-in for the tart fruit.