Monday, July 9, 2012


I used a combination of red cherry tomatoes and large green tomatoes

I found a basic salsa recipe and made changes to accommodate my garden's harvest and my taste buds.  I'm now using this as a dip as well as substituting this salsa for a more unhealthy salad dressing.  Just pour this over your salad...great flavor and texture!


2 lbs. firm tomatoes, core and eighth the green ones, cut cherry tomatoes in half
1 medium Vadallia onion, peel and coarsely chop
3/4 of a dried ANCHO Chili Pepper, chopped small and rehydrate in a bit of water
1 small can of chopped green chilies, mild, use the liquid too (since I eliminated all oil)
3 cloves garlic
1 tsp. sea salt
1/4 tsp. ground cumin
3 Tbsp. water
1/2 tsp. lime zest
1 Tbsp. fresh lemon juice
1 tsp. Agave nectar
1/3 cup loosely packed cilantro leaves

the dried Ancho Chili Pepper, I get mine from Penzeys Spices


Combine the tomatoes, onion, chili pepper, chilies, garlic, salt, cumin and water in a stock pot.  Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally.  Add more water only if needed to maintain the most minimal broth.

Stir in and simmer for an additional five minutes, the lime zest, lemon juice, Agave and cilantro.  Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice and/or salt to taste.

Use an emulsion blender to obtain the desired "chunky" consistency.

salsa at the beginning of the cooking process

yield was this jar full and 1 pt. container for the freezer

contains some small and large chunks, great
as dip or used as a salad dressing

salsa atop a garden salad

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