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Keith's Garden Salsa Recipe

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This recipe for Keith's Garden Salsa is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium vine ripened tomatoes (the riper the better)
2 cloves garlic, chopped
1 small red onion, chopped
1 small green bell pepper, chopped
2 tablespoons cilantro, chopped
1 large jalapeņo pepper, finally chopped
1 lime, juiced
Sea salt to taste
Freshly ground pepper to taste
Directions:
Directions:
1. Core the tomatoes and cut a shallow cross on the bottom. Place in a pot of salted boiling water and boil for approximately 2-3 minutes or until the skin starts to split.

2. Remove and place into an ice bath and let cool. Take a paring knife and peel from the cut side until all the skin is off. Cut into small pieces reserving all the juice (this can be done in a food processor as well).

3. Add the garlic, onion, bell pepper, cilantro, jalapeņo, lime juice, salt, and pepper and stir well. Taste and adjust seasoning to your liking. Cover and refrigerate 4-6 hours, or overnight. Stir well and serve with tortilla chips.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you use a food processor don't blend too long or you will end up with juice instead of a salsa. This can be refrigerated for 2 weeks. I make double and store in a mason jar.

 

 

 

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