Introduction: Killer Garden Salsa
If you are growing tomatoes and herbs this summer, don't let even one of them go to waste. This is a wonderful recipe that I freeze for the winter. Go GREEN and share your salsa with neighbors and people at work that you would not otherwise get a chance to meet. Inspire the growing trend of gardening locally to save money and eat fresh! Enjoy, this recipe is dedicated to Mama who said she likes it HOT!!
Step 1: Chop, Chop, Chop
Easy peasey. Do not under estimate though. When you think you have quite enough, chop twice as much. There are friends to feed and people to meet!
In this recipe I chopped:
2 Tomatoes in every color (Red, Yellow and don't be afraid of the green ones!)
Jalapeños and/or pepperonis (banana peppers)
Herbs...everything I could find in my garden with an emphasis on the Cilantro.
Onions (or scallions)
Garlic is you like...I had to leave this out because my husband (thinks) he does not care for it
Salt while on the cutting board to reduce too much disturbing stirring. Throw into a bowl (I didn't have one large enough, thus the PIC of a pot). Then I salt one more time and add a splash of Olive oil, honey to taste and apx. 2 cap fulls of lime or lemon juice per large tomato and fresh ground pepper.
Step 3: Taste to Assure It Meets Mamas HOT Regulations...
Play with the ingredients but remember an hour in the fridge will change the taste...chilled is always better.
Step 4: Serve to Your Testers (guinea Pigs)
Don't pass by those avacados right now, and pick up some pitas or flat bread for dipping
Step 5: Freeze in Baggies
Enjoy this all year long!
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