Courtesy of Jordan Champagne, proprietor, Happy Girl Kitchen Café in Pacific Grove
1 pint preserved tomatoes
¼ cup fresh cilantro, chopped finely
¼ cup yellow onion, diced
1 jalapeño pepper
1 tablespoon roasted chipotle pepper (optional)
2 tablespoons fresh lemon or lime juice
1 clove garlic, minced
Drain juice from preserved tomatoes and reserve juice to enjoy later as a beverage or in a dressing or sauce. If tomatoes were preserved with the skins on, slip them off, if desired. Chop tomatoes in a food processor on pulse until they are just puréed into chunks. Add the rest of the ingredients and mix. The flavor of the preserved tomatoes really shines in this salsa and will warm up your meal. Enjoy within four days.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
