My mom LOVED to grow a garden and she LOVED salsa. Growing one every year myself now, I make her favorite salsa.
6 medium tomatoes, finely chopped (for less watery salsa, more chunk style, seed the tomatoes)
¾ cup finely chopped green pepper
½ cup finely chopped onion
½ cup thinly sliced green onions
6 garlic cloves (I, but of course, used 8)
1 small bunch of cilantro, washed, patted dry w/paper towel
2 teaspoon. cider vinegar
2 teaspoon. lemon juice
2 teaspoon. olive oil
1 - 2 teaspoonns. minced jalapeno peppers (I minced up 5 of them & it had a kick)
1 - 2 teaspoon. ground cumin
½ teaspoon. salt
¼ - ½ teaspoonns. cayenne pepper
Your favorite tortilla chips
No nutrition information available
Added all ingredients, EXCEPT tomatoes, to my food processor and pulsed till pretty well blended together. We do not care for our salsa too chunky. Then I added the tomatoes WITHOUT seeding, and pulsed till well blended. Add cilantro and give it several pulse hits, just enough to break it up & blend evenly into the salsa. I added 2 more tomatoes , that I diced by hand, and added it to the Salsa for more color and texture. We didn't give it time to chill, just ate it up and found it was hard to stop. ENJOY!!!!
You can freeze this salsa, both the puree' style and chunky style to have fresh salsa flavor all year round. The pureed salsa's flavor will be much better as the chunked salsa's fruit/veggies will become soggy after thawing and the flavors will be a bit harder to distinguish, not as flavorful as the puree' style.