Garden Fresh Summer Salsa




My boys and I like to make homemade salsa with all fresh ingredients.  It's a great snack or a good starter on taco night!

 



Clean and coarsely chop 15 Roma tomatoes.







Saute half of the chopped tomatoes in a skillet over medium heat.





Liquefy the other half in a blender.  Pour into large bowl.  Set aside.




Finely chop one small onion and add to tomatoes in skillet.  Coarsley chop another onion and set aside.




Chop 1/2 cup each red and orange bell peppers.  Saute with tomatoes.




Finely chop 1/4 cup cilantro.  Add to tomatoes.




Cut 2 limes in half and squeeze juice into skillet.



Seed and dice two jalepenos (my strawberry huller works great for seeding the jalepenos).  Press 3 cloves of garlic.  Saute both with tomatoes.





Add 1/4 cup white vinegar and 1/2 cup brown sugar to mixture.  Saute five more minutes stirring frequently.




Add contents of entire skillet to liquefied tomatoes in bowl.  Add coarsley chopped small onion.  Stir until well mixed.  Refrigerate at least 2 hours before serving.




This recipe will make 3-4 jars of salsa.  ENJOY!!!

 Garden Fresh Summer Salsa
15 plum/roma tomatoes
2 small yellow onions
2 jalepenos
1/2 cup each red and orange bell pepper
3 cloves garlic
1/4 cup cilantro
1/4 cup white vinegar
1/2 cup brown sugar

Directions
1. Chop tomatoes.  Saute half in skillet on medium heat.  Liquefy the other half in a blender.  Poor liquefied tomatoes in large bowl and set aside.
2.  Finely chop one small onion and add to tomatoes in skillet.  Coarsely chop another onion and set aside.
3.  Chop 1/2 cup each red and orange bell peppers.  Saute with tomatoes.
4.  Cut two limes in half and squeeze all juice into skillet.
5.  Seed and dice two jalepenos.  Press 3 cloves of garlic.  Saute both with tomatoes.
6.  Add 1/4 cup white vinegar and 1/2 cup brown sugar to mixture.  Saute five more minutes stirring frequently.
7.  Add contents of entire skillet to liquified tomatoes in bowl.  Add coarsley chopped small onion.  Stir until well mixed.  Refrigerate at least 2 hours before serving.

**Most ingredient amounts are approximate.  I tend to just throw in as much as I think "looks good".  It comes out great every time so change the amounts to your liking.**

This recipe makes 3-4 jars of sals and can easily be doubled.  I have given it as a gift many times and it is always well received.  I can't wait until the farmer's market opens so I can use locally grown, uber-fresh ingredients.  YUM!!!