16 SEATTLE CITY LIGHT Fresh Summer Tomato Salsa Seana B. Seattle 3 lbs fresh tomatoes, sun-ripened, organic heirloom varieties 1 small jalapeño 1 whole Walla Walla sweet onion 12 cloves fresh garlic 1 small bunch cilantro 1/2 C fresh lime juice 1/2 C red wine vinegar “I love cooking with NW grown fresh foods.” Dice tomatoes into small pieces, keeping juice and seeds with tomatoes. Clean jalapeño, slicing in half lengthwise to remove seeds. In a food processor, add all ingredients except for diced tomatoes (with their juice and seeds). Finely chop in food processor. In a bowl, mix chopped ingredients and tomatoes. Refrigerate for 24 hours. Enjoy with eggs, meat, chips or avocado. It’s very fresh and healthy! A minute or two in a food processor