Cutting board salsa can be mashed with fresh avocado for great guac, or used as a condiment on refried beans, in fahitas, etc.

Cutting Board salsa:

Notes: this is a great way to use older, less than perfect garden tomatoes, or somewhat wrinkly grape tomatoes...it's a very forgiving recipe. A blender is helpful but not necessary.

• 1 bunch fresh cilantro leaves and stems, coarsely chopped
• 3–5 cloves fresh garlic, peeled
• 2–3 tomatillos, depending on size, papery skins removed, quartered
• lime peel, grated or carefully peeled green parts, minced (optional; only do this if the lime is nice and fresh)
• 50–75 ml lime juice (1 or 2 limes, depending on taste)
• up to 500 g (approx!) tomatoes, de-seeded; reserved seeds and jelly
• 1 jalapeno pepper, end removed, coarsely chopped
• 3–4 mini peppers (or approx 1/2 – 1 whole) bell pepper, seeded, de-ribbed, coarsely chopped
• 1 bunch green onions OR 1/2 C (1 med or half a large) white or yellow onion, coarsely chopped

Load everything except the tomato jelly & seeds into blender and whir till desired consistency—I like a slightly chunky texture. Add more tomatoes if there isn't enough tomato flavor, more limes if there's not enough sourness, more garlic if you like; more mini or bell pepper for greater body. If this is too spicy, remove some or all the ribs and seeds from jalopeno.

If tomatoes are too small (i.e. grape or cherry) to easily de-seed, just chop them into pieces on the cutting board instead—I go for 6mm pieces, roughly. If you don't have a blender, the cilantro, lime peel and garlic must be finely minced; the onion and tomatillo finely chopped, and everything else cut up to preferred texture.

Allow to mellow and meld flavors. Mix with ripe avocado (to taste) using a potato masher and serve on toast or with chips.

Makes about 3–4 C

N.b., if limes are nice and fresh, you can peel them first, & mince peels for extra flavor

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