One summer I found I had an abundance of tomatoes in the garden. I have cilantro which grows wild. A perfect combination of ingredients to make salsa! Not sure how long this will last in the fridge, as my one jar I left out to eat, was gone in a day. I would expect only a week. Freeze the salsa and thaw, when needed. You can double, triple or quadruple the recipe. The amounts of garlic and jalapeno peppers can vary. This recipe is mild to medium in strength and light on garlic. Fresh garlic and jalapeno peppers can be substituted. A can of corn could be used instead of the yellow pepper. Serve with multigrain nacho or pita chips!
6-8 medium – large tomatoes (the riper the better)
1 medium onion
3 tablespoons of fresh finely chopped cilantro
juice of one lime
2-3 tablespoons of finely chopped jalapeno peppers from a jar
1 teaspoon garlic powder
1 yellow pepper
salt and pepper to taste
Chop finely the onion. Put in colander and run hot water over it.
Finely chop tomatoes and drain off excess liquid
Finely chop yellow pepper
Add all ingredients into a pot, place on stove, turn the burner to high and bring to boil. Decrease temperature to medium and boil for 5 minutes.
Sterilize 3-4 mason jars.
If you are comfortable with the canning process (I am not), then you can prepare your jars by canning so they don’t have to be stored in the freezer. Otherwise store salsa in freezer.