FRESH CREOLE TOMATO SALSA

If you’re from Louisiana, you know that summer is not summer without Creole tomatoes. There is nothing out there like a ripe Creole tomato. They pack a flavor and a freshness that is undeniable. You can slice ‘em, stew ‘em, cook ‘em up in a sauce, or you can make some Fresh “Creole Tomato” Salsa (one of our personal favorite choices).

WHAT YOU’LL NEED:

• 4 Creole tomatoes, quartered

• 1 jalapeño, stemmed and halved (discard the seeds to reduce the heat if you’d like)

• 1 poblano pepper, stemmed and halved

• ½ white onion, peeled and halved

• 1 garlic clove, peeled

• 1 teaspoon of cumin

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon white pepper

• 1 teaspoon of lemon juice

• Handful of fresh cilantro leaves (roughly chopped)

• ½ teaspoon Bayou Dust seasoning (click the button below and get you some!)

DIRECTIONS:

1.  Chop your Creole tomatoes, onion, garlic, jalepeño and poblano pepper.

2. Transfer the Creole tomatoes, garlic, onion, jalapeño and poblano pepper to a food processor or blender. Mix it up, but watch out for blending too much or your salsa will be very liquidy.

3.  Add in the blend of seasonings, Bayou Dust, lemon juice, and cilantro to the salsa and fold in.

4. Let the salsa sit in the fridge for a few hours to chill or just eat it straight outta the blender! We don't judge.