Jeannine's Homemade Garden Fresh Salsa Recipe

You CAN grow most of the ingredients yourself if you're a gardener. I grow the tomatoes, peppers, and cilantro myself. I've tried onions and garlic with no luck, so those come from the store. I try to buy from farmers markets in the summer before my own garden is ready. This is MY version. The great thing about salsa is, it can be tweaked to your liking.

Ingredients:
8 roma tomatoes, gutted
1/2 medium onion (or one small)
2 green chili peppers, gutted and slightly sauteed (this brings out the flavor)
2 cloves garlic
1/2 c. cilantro
1-2T lime juice (or juice of one half a fresh lime)



makes about 3 cups of salsa










gutting tomatoes: take out the watery seedy "guts"








gut and sautee peppers if desired






Directions:
1. Put everything (except the lime juice) into food processor (you might have to process 2 or 3 seperate batches if everything doesn't fit. I try to put the smaller things with some of the bigger things so they blend well - for example, put garlic and cilantro in with the tomatoes or onion). Blend until desired consistency. I like my salsa pretty well liquefied. Some people like it more chunky. If you like it REALLY chunky, don't use the food processor, just chop everything and mix together.













2. Add juice, mix well.

Tips:
- This is pretty mild. If you want it spicier, try sarano, habanero, or jalapeno peppers.

- You can really use any tomatoes, I just prefer Roma's because they're easy to gut, and they have more flesh and less seeds and water than bigger tomatoes.

- Every ingredient can be increased or decreased to taste.

- For richer flavor, let salsa sit in the fridge for several hours or overnight.

- Avocado chunks are a really good addition, but they turn brown quickly, so I only use them when I know it's going to get eaten very fast. (I don't puree the avocado, I just add it at the end.)