Heat up your summer taco night with this delicious salsa recipe!  Tacos, burritos, enchiladas, taquitos, nachos, eggs, you name it; get creative with what you put this salsa on.

Ingredients

— 2 cups AeroGarden grown Cherry Tomatoes

— 2 cloves garlic, minced

— 1 to 2 jalapeño peppers (depending on heat), stemmed and seeded – grown from your AeroGarden

— 1 to 2 dried chile de arbol, stemmed and crushed

— 1 tablespoon lime juice

— 1-1/2 teaspoons kosher salt

— 1 tablespoon extra-virgin olive oil

— 2 tablespoons chopped cilantro – from your AeroGarden

— 1/3 cup finely chopped red onion

— Salt and pepper to taste

Preparation

1. Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water.
2. In a food processor or blender, blend first seven ingredients until mostly smooth then transfer to a bowl and fold in fresh cilantro and onion. Taste, adjust where needed, and serve.