Salsa is just about the best condiment on the planet – way better than ketchup. It’s fresh, healthy, versatile and can be made a thousand ways. I’ve found the best, most consistent result comes from a combination of sweet, fresh grape tomatoes and organic diced tomatoes. When tomatoes are in season, you can use more fresh. But having the combo allows you to make this all year long. This recipe is my favorite, and I can eat it by the gallon. So, if I were you, I’d double this to have more for later!

RECIPE: Smoky Tomato Salsa

• 2 containers fresh grape tomatoes
• 2 cans organic diced tomatoes
• 1 poblano pepper
• 1 chipotle pepper (smoked jalapenos canned in adobo sauce)
• 1-2 jalapenos, deseeded (depending on how spicy you like it)
• 4 scallions
• 1/4 medium red onion
• 1 garlic cloves
• 1 small lime (use 1/2 to start)
• handful of fresh cilantro (start small; add more as needed)
• 1/2 – 1 tsp ground cumin
• 1/4 – 1/2 cup tomato paste
• salt to taste

DIRECTIONS:
Add both kinds of tomatoes to a large food processor. Rough chop the ingredients and add to tomatoes. Pulse until ingredients are they are well blended. You’ll notice that the tomatoes begin to release their water in this fresh, uncooked salsa recipe, so now add the tomato paste – it helps thicken some of that liquid and add a richness to the salsa. If you wish, strain (without squeezing) the excess water before serving. (This is just what happens with really fresh salsa.) Taste and adjust levels of cumin, salt, lime and chipotle pepper. You can add more of any of the ingredients until it’s as spicy and flavorful as you want it. Enjoy!

VARIATION: You can do the same thing with all fresh yellow tomatoes, leaving out the chipotle peppers and diced tomatoes to retain the bright yellow color. Also, use a sweet yellow onion for this variation.