Beefsteak Tomato, Carrot, Red Kale & Herb Salsa
Don’t let the name ‘beefsteak’ throw you off! The beefsteak tomatoes are the largest variety of harvested tomatoes and they are not grown commercially as often as other types, since they are not considered as suitable for mechanization as smaller slicing tomatoes. Try my raw delicious home-made beefsteak tomato, carrot, red kale & herb salsa and pair it with your favorite dishes.
4 beefsteak tomatoes (sliced in half and de-seeded)
1 Jalapeno or Serrano pepper (sliced in half and de-seeded)
1 white onion (diced)
3 carrots (peeled and diced)
3 leaves red kale (washed and chopped)
A hand full of fresh basil
2 lemons (juice)
- First wash the fresh produce.
- Then, cut the tomatoes in half and remove the seeds with a spoon.
- Next, cut and remove the seeds with a spoon from the (Jalapeno or Serrano pepper) if you would prefer less spicy.
- Then, chop the onion, carrots, red kale and basil.
- Next, toss everything into a food processor or blender.
- After everything is in the food processor or blender, turn setting on chop as you add the lemon juice.
- Next, toss everything into a medium size bowl.
- Enjoy! Can keep refrigerated up to a week.
Caution: When handling the peppers (Jalapeno or Serrano) be careful of direct contact, as it they carry capsaicin, which is a chemical compound that is highly concentrated and can cause burning or a hot sensation to your skin. Gloves are recommended. Once you have been in contact with peppers, do not touch your lips, eyes, face, or other body parts. The extra heat that the capsaicin give off comes from its natural oils found in the peppers and can be diluted by washing the peppers.