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| Salsa...mmmmm! I have been asked to post my recipe so here it is! Beware! I don't measure! |
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| Start with tomatoes! I have tons from the garden! Nice ripe Better Boys |
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| Wash them, remove stem and core. Cut into fourths. |
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| Large bowl, knife, cutting board, Vidalia Chop Wizard(my secret weapon) |
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| 2 sizes of grids for 2 sizes of veggies. I use the bigger 1 for the tomatoes and the smaller 1 for the bell pepper and Vidalia onion. Put the quartered tomotoes inside the wizard and press shut. It does everything for you! |
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| This is what you get! Clearly, I underestimated the amount of tomatoes that I had. I had to get another bowl. |
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| Remove the stem and seeds from 2 large sweet bell peppers. Peel 2 medium onions and cut these smaller than the tomatoes. They are more difficult to push through when they are larger. |
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| Tomatoes...meet onions! |
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| I make my hubby chop the jalapeno cause I don't do spicy. |
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| Fresh cilantro coarsely chopped |
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| The juice from 2 limes, salt to taste. Mix all the veggies, juice and cilantro together. It is yummy now but wait until tomorrow. It will can or freeze. I make 2 batches...1 spicy 1 not. This made a total of 200 oz. That equals 20 jars of Tostitos jarred salsa from the store. I paid a total of $5 for all the ingredients. You do the math. Let me know if you try it and what you think. This is obviously chunky but I have put some of the tomatoes in the food processer and added the juice to it and it was just as g |
