Fresh Salsa

I hate that I need to go to a Mexican restaurant to eat good salsa. It actually kind of drives me a bit nuts. I’ve tried buying a ton of different brands from the grocery store and nothing compares to the fresh stuff. Luckily, our farm share has been providing us with an abundance of tomatoes and I happened to have one dinky jalapeno growing in my garden. Note in the picture above the jalapeno is the same size as a small clove of garlic and those are cherry tomatoes shown next to it! My poor garden really suffered this year because I forgot to water and it hasn’t rained much. Oopsie! Anywho, this salsa is close to what you’ll get in a good Mexican joint, but make sure to taste test (preferably with tortilla chips) and adjust seasoning as you wish.

Fresh Salsa

  • 6-8 fresh tomatoes (I used a combination of plum, beefsteak and cherry tomatoes)
  • 1/2 white or red onion
  • 1 cup cilantro
  • 1 jalapeno
  • 1/4 cup poblano peppers
  • 1 clove of garlic
  • salt and pepper to taste

Rough chop all ingredients and pulse in a food processer until desired consistency is reached. This will make enough to fill a large mason jar.


Grilled Cilantro-Orange Marinated Flank Steak with Cilantro Chimichurri

I love cilantro, but most recipes only call for a small amount and, unfortunately, most stores only sell it in large bouquets. It makes it challenging to figure out what to do with all the leftovers and it’s easy to forget about it in a fridge drawer. A great way to use it up is by making a steak marinade and a chimichurri sauce.

Grilled Cilantro-Orange Marinated Flank Steak
adapted from

  • 1 pound beef flank steak
  • 1/3 cup orange juice
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 /2 teaspoon whole coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Place steak in a resealable plastic bag set in a large bowl. In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator overnight, turning  occasionally. Drain steak. Grill for 8 minutes. Turn steak. Grill steak for 9 to 13 minutes or until steak is medium doneness. To serve, thinly slice steak across the grain and top with chimichurri. If you don’t have access to a grill or the weather doesn’t allow for grilling, you can just as easily broil the steak on high in the oven.

Cilantro Chimichurri
adapted from

  • a large bunch of cilantro, about 1 cup packed
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 2 teaspoons red or white wine vinegar
  • 1 teaspoon dried oregano, or 1 tablespoon fresh
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red pepper flake, optional
  • kosher salt
  • pepper

Combine cilantro, garlic, vinegar, oregano, cumin, and optional red pepper flake in a food processor. Pulse until fine. Turn food processor on and stream in olive oil. Season with salt and pepper to taste.

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