Sunday, August 12, 2012


I love a good salsa.
And the best salsas come from right out of my backyard.
I went to the garden and picked tomatoes,
banana peppers, sweet green and red bell peppers,
yellow banana peppers,
jalapenos, and cilantro.
Pick whatever is available.

Bring a pot of water to a boil
and drop the tomatoes in the boiling water.
Leave for about 20 seconds.
The reason for this is ...
...  the boiling water splits the skins of the tomatoes.

Let cool so you can handle the tomatoes  ...

...  then you can easily peel off the skins.
Slice the tomatoes horizontally,
stick the fingers of one hand into the gel pockets
and squeeze with the other hand to seed and juice the tomatoes.
Then fine-chop them.

Seeds and skins are both indigestible.

Finely chop the jalapenos.
I like it hot,
so I used 2 jalapenos for 5 tomatoes.

Add in finely chopped assorted peppers.

Add in chopped red onion.

Add 1-2 tablespoons each cider vinegar and sugar.
Mix well.

Add in chopped cilantro or parsley.
A handful.

Enjoy a cool, refreshing salsa that's packing heat.

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