Recipe of the week 23: Tomato Salsa

Enjoy the surplus of September tomatoes by making our harvest of the month fresh salsa


3 cups of Roma tomatoes (or any other local tomato)

1/4 cup red onion, roughly chopped

1 clove garlic

1/4 cup cilantro

Juice of 1/2 lemon

Juice of 1/2 lime

1 tsp salt

1 tsp maple syrup

1/2 tsp cumin


Place all ingredients in a food processor and pulse until everything is chopped and it resembles the salsa consistency you like. Add more salt if needed. 

Enjoy right away or transfer to a glass jar and store in the fridge for up to five days

Recipe by Gabrielle Chronister