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Author Notes: To be clear: I don’t have a “garden” – I have a nicely planted “yard”—potted tomato and pepper plants on the patio, and a bramble of blackberries growing in the wild grass of the field at the back of the lot. Our Michigan summer, the sun and the abundance of rain this season, yielded not the usual handful of juicy berries-in-the-back-yard, but what, in my suburban capacity, I might call a “bumper crop.” Same with the potted tomatoes on the patio.
Still sun-warmed, fresh from the vine, the tomatoes, blackberries and peppers seemed a striking – if not irresistible combination, suggesting something more than a salad, then why not a salsa? A simple summer mash-up! For dipping, chipping, topping fish or chicken. 20 minutes from start to finish, here we go.
- Vivian Henoch
Makes 2 to 3 cups
- 2 cups fresh tomatoes, chopped
- 1 cup blackberries
- 1 red bell pepper, finely chopped
- 2 small chili peppers, minced
- 1 medium-sized sweet onion, finely chopped
- 2 tablespoons (5 to 6) fresh basal leaved, minced
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- pinches salt and pepper
- In a food processor, combine raspberries, olive oil and balsamic vinegar, pulse a few times, until berries are mashed, the consistence of a berry glaze or light jam.
- In a bowl, combine chopped ingredients, mix with berry mixture. You’re done.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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