26 August, 2014

Garden Fresh Tomatoes & Salsa

Comments : 3 Posted in : Dressings - Marinades - Salsas - Sauces, Mexican on August 26, 2014 by : Cook Plate Fork Tags: Antioxidant, cancer, Cook, Fresh Mexican Salsa, fresh produce, Harvard Medical School, Lycopene, Roasting, Tomato, tomato paste, United States, Vegetable

Did you know that a tomato is actually a fruit. Then why is it referenced as a vegetable and sold as such in the produce section of your local market?

The U.S. Congress passed the Tariff Act of 1883 which levied a 10% duty on imported vegetables to protect American growers from foreign competition.

This same year they declared the tomato a vegetable, so it could be included in the tariff, and from that time on the fruit was converted to a vegetable.

Garden Fresh Tomatoes & Salsa

5 medium tomatoes, chopped

1/2 yellow onion, diced

3 Serrano chilies, diced

1/2 cup cilantro, chopped

1/4 cup lemon juice

Remove seeds from tomatoes and chilies.

In a medium bowl, mix onion, chilies, and tomatoes with lemon juice until well incorporated.

Store salsa in the refrigerator for up to 10 days.

Enjoy with tortilla chips or any Mexican meal.

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