The seasons are really starting to change and our local Farmers’ Market is being visited by fruits and veggies whose faces haven’t been seen since last summer. Even though it’s still early in the season, a few farmers are already selling gorgeous, red, ripe tomatoes perfect for making homemade salsa.
My kids adore most of the flavors in salsa, but if there’s too much jalapeno in it they always make a face — their little eyes open wide and the word, “SPICY!” fills the kitchen. So last night I made them a one-two punch of “no spicy guacamole” (as they call it) and my Kiddie Salsa.
After picking some of the fast-growing cilantro from our garden, I grabbed Chloe a stool, a cutting board and her kiddy knife so we could stand side by side together at the kitchen counter, chopping up the ingredients and squeezing in the lime juice. Some would call it an occupational hazard, but to me watching a two year old cook is just about the cutest thing in the world. Chloe was so proud of herself, but the best part of the night was when we all sat down as a family for dinner and she said, “look what I made everybody!” My heart melted, but this time nobody’s taste buds did. The familiar salsa refrain of, “spicy!” was replaced by the heavenly sound of my family’s smacking lips and forks and spoons clinking on empty plates.
- 2 Cups Tomatoes, chopped (about 4 tomatoes)
- 1 Tbsp cilantro, chopped
- 1 Tbsp Red Onion, chopped
- 2 Tsp lime juice
- kosher salt to taste
- Place all of the ingredients in a food processor and puree.*
- Serve with tortilla chips.
- * If you prefer your salsa a bit chunkier, simply put all of the ingredients in a bowl and then stir to combine.