I typed this recipe up and took pictures of it about two months ago. Yikes! So behind. This is a delicious salsa, and almost all of it comes from the garden! Shoot, now I’m craving something I can’t have until next summer. Got this one (and then modified it) from my friend Jami who got it from her friend Heather. I’ve had Heather’s salsa, and it tastes nothing like mine. Gotta love it!
10-14 roma tomatoes, diced
2 anaheim peppers
1 jalapeno pepper
1 garden salsa pepper
1/2-1 onion
2 cloves garlic, minced
1/2 bunch cilantro
1/4 c lemon or lime juice
2 Tbsp brown sugar
salt to taste
1/4 t (?) cumin
Dice tomatoes to preferred size (we like chunky!). Put peppers, onion, garlic, and cilantro in food processor and pulse until all ingredients are desired size. Combine all ingredients in a large bowl, let flavors mingle for a few hours before serving. Keep refrigerated.
*Roma tomatoes are suggested because they are less juicy and have more meat to them. If you like juicy salsa, then use your favorite tomatoes! You can even drain excess liquid. One of our favorite tomatoes is the heirloom Moonglow! It’s orange, sweet, and delicious!
*Sugar can be used to tame excessive spiciness. Add to taste. (We didn’t add sugar because it was too spicy, Hubby just thought it would taste better. He was right, as usual!)
*I always wear latex gloves (well, they’re not latex, but the equivalent) to seed and chop spicy peppers. All it took was touching my eye once after touching a jalapeno, and I’ve never forgotten gloves again.
