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Tomato Salsa

Food Service Version

Yield
50 ¼ cup servings

Ingredients
6 ¾ lbs fresh tomatoes
6 cloves garlic
1 medium onion
¼ cup plus 2 Tbsp. cilantro
¼ lime juice
¼ cup olive oil
2 tsp. salt

Directions
  1. Mince the fresh tomatoes, garlic, onion and cilantro. Some children suggested puréeing a portion of the tomatoes to give the salsa a smoother texture, while others enjoyed it chunky style—we’ll leave it to you to decide.
  2. Mix all ingredients in a bowl.
  3. Let all ingredients stand for at least 20 minutes or up to one day, in the fridge, before serving.

Home Version


Yield
4-6 servings

Ingredients
1 ½ lbs fresh tomatoes (approximately 3 medium tomatoes)
2 cloves garlic
½ small onion
1 ½ Tbsp. cilantro
1 Tbsp. lime juice
1 Tbsp. olive oil
½ tsp. salt

Directions
  1. Mince the fresh tomatoes, garlic, onion and cilantro. Some children suggested puréeing a portion of the tomatoes to give the salsa a smoother texture, while others enjoyed it chunky style—we’ll leave it to you to decide.
  2. Mix all ingredients in a bowl.
  3. Let all ingredients stand for at least 20 minutes or up to one day, in the fridge, before serving.

Source: Food Connects, edited by GMFTS

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Questions or suggestions? Contact Stacey Purslow via email.
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CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh