Saturday, August 8, 2009


If you are like me and you have tomatoes ripening faster than you can eat them here is a recipe for garden fresh salsa. It is very simple to make and you can tweak it as you like.

1 tablespoon mined garlic

1/2 cup finely chopped onions

1/2 cup finely chopped green peppers

1 tablespoon vinegar

1 teaspoon sugar

1 tablespoon basil

1 tablespoon parsley

1 tablespoon salt

1 tablespoon black pepper

3 cups dices tomatoes

hot sauce to taste

Cut up green peppers and onions. Saute onions, green peppers, and minced garlic in 1 tablespoon olive oil. Cook until tender. Peel tomatoes and take out the seeds. Chop into small bite size pieces. If you like chunky salsa make the pieces bigger. Pour tomatoes, cook onions and peppers in sauce pan. Stir in remaining ingredients and cook for 15 mins. I add the hot sauce while cooking and sample until I get the right temp. I like. Ladle into pint size jars. You can seal the lids and store for up to one year or refrigerate up to 2 months. This recipe makes two pint jars. Double recipe for more.

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