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:
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4 Creole tomatoes, quartered
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1 jalapeño, stemmed and halved (discard the seeds to reduce the heat if you’d like)
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1 poblano pepper, stemmed and halved
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½ white onion, peeled and halved
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1 garlic clove, peeled
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1 teaspoon of cumin
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1 teaspoon black pepper
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1 teaspoon salt
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½ teaspoon white pepper
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1 teaspoon of lemon juice
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Handful of fresh cilantro leaves (roughly chopped)
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½ teaspoon Bayou Dust seasoning (click the button below and get you some!)
DIRECTIONS:
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Chop your Creole tomatoes, onion, garlic, jalepeño and poblano pepper.
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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.
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Add in the blend of seasonings, Bayou Dust, lemon juice, and cilantro to the salsa and fold in.
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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.