I made this tonight from nearly the last of my sun gold tomatoes. I will make one last ground cherry salsa with the truly last of them tomorrow night. I am exhausted. It has been a huge weekend on the homestead.
Thank you to Emilie and The Clever Carrot for posting this recipe for 10 Minute Sun Gold Salsa For the Freezer!
4 cups sun gold tomatoes, or red cherry tomatoes
½ cup diced red onion
¼-1/2 clove of garlic
1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
juice of 1 lemon or lime
½ tsp cumin
½ tsp coarse salt, plus more to taste
¼ tsp red pepper flakes (or less depending on preference)
drizzle of extra virgin olive oil
- Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I'll throw in more cilantro when in the mood. Adjust to your liking.
- Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
- To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
- Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.