One of the best things about summer is fresh veggies from the garden!
Our tomatoes are ripening and it is SALSA time!
Salsa is one of our huge summer favorites. Here is our recipe for fresh salsa. I wouldn't recommend canning it as it doesn't have the right balance of acidic ingredients to safely can.
This salsa is so good, it will be gone before you know it!!
- 8 cups diced tomatoes
- 2 1/2 cups chopped onions
- 1 cup chopped green pepper
- 1 or 2 chopped jalapeno pepper (to taste)
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 2 Tablespoons sugar (or honey)
- 1/4 teaspoon salt
- 2 (6 oz.) cans tomato paste
- 1 cup water
- 1/3 cup vinegar
- Wash your tomatoes in cool water. You can scald them and remove the skins if you like but we just chop them up and enjoy the whole tomato!
- Dice up the tomatoes, green peppers, onions, garlic (if you are using fresh, otherwise substitute equivalent amount) and jalapeno peppers. Be extra careful handling the jalapeno. It can "burn" your skin. I don't touch them at all, just use a knife or fork to hold them down while cutting. If you do happen to get the jalapeno juice on your skin and it starts to sting, soak your skin in milk. It works....I know. ;)
- In a separate bowl, mix the tomato paste, liquids and spices. We use a whisk.
- Combine the veggies and spice mixture and mix them together well. The flavors will blend together overnight but it still awesome immediately.
Serve with tasty Refried Beans (check out our recipe for that!) or tortilla chips, or whatever suits your fancy!
Makes a large amount, probably more than a 2 quart side dish can hold.
Happy summer eating!