My garden has produced a huge harvest of tomatoes, grape tomatoes, jalapenos, banana and green bell peppers! Out of necessity (and because I love it on my burgers and eggs) I made several batches of this salsa. There's nothing like the flavor of salsa made with fresh from the garden veggies!
1. 3-4 pounds tomatoes (I used both large and grape)
2. 1/2 of a small onion, peeled (can be red, yellow or Vidalia)
3. 2 or 3 small, seeded jalapeño peppers, depending on heat preference
4. 1 clove garlic, minced
5. Large handful of cilantro (or parsley if you don’t care for cilantro)
6. ½-1 tsp. apple cider vinegar
7. 1/2 of a lemon or lime, juiced or 2 oz. Santa Cruz Organic lemon juice
8. Sea salt and freshly ground pepper to taste, cumin and turmeric to your taste
9. 1 green or red pepper chopped (optional – I had so I included)
1. Roughly chop tomatoes, onions, and jalapeño peppers
2. Add all ingredients to the food processor or blender
3. Pulse until desired consistency.
4. Serve and enjoy.
Can also add black beans or serve with chunked up avocado!
I like it chunky because I use it on burgers, sardines or my eggs in the morning. You can even use it for bruschetta! If you like it as a dip - just pulse or blend to a smoother consistency.