Garden fresh tomatoes, onion, garlic, green pepper, jalapeño pepper, cilantro or parsley, salt & pepper all chopped up to make a salsa that you can serve with tortilla chips.
It is the end of our garden season so I thought I would whip up a batch of the salsa that I use to can about 50 pints of to last the winter season.
Using a knife, cut the vegetables into small pieces.
Place them into a food processor and chop.
I like this hand turn chopper because I can
control how small the vegetables get chopped.
Add the chopped vegetables to a saucepan
and add the rest of the ingredients.
Bring to a boil over medium heat, stirring frequently.
Turn to a simmer and simmer until the vegetables
are cooked the way you like them.
This is the way we like it, but you don’t have to cook this at
all if you don’t want to, just chop everything, stir and serve.
Place salsa into the refrigerator until ready to serve.
- 1 large clove of garlic, minced
- 1 medium onion, skin removed
- 1 large jalapeno pepper, with or without seeds
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 Tbsp. lemon juice
- 3 Tbsp. freshly chopped cilantro or parsley (or 1 Tbsp. dried)
- 1/2 large green pepper, seeds removed
- 8 Italian tomatoes (or 6 medium regular tomatoes)
- Using a knife cut the vegetables into smaller pieces.
- Place them into a food processor and chop to what ever size you like.
- Pour them into a sausepan and add the rest of the ingredients.
- Bring to a boil over medium heat, stirring frequently. Reduce to a simmer and simmer until the vegetables are cooked to your liking.
- Refrigerate until ready to serve. Serve with tortilla chips.