One of the best things about having a garden? Fresh Salsa. I leave the tomato skins on. That's right. On. Right on. Because once they are blended or chopped up, tomato skins really aren't tough guys any more, and it saves a bundle of time. You can use any combination of tomatoes from your own garden. These are what I have the most of right now.
Mimsy's Fresh Salsa
1 quart grape tomatoes, measure then blend
5 - 6 large beef tomatoes, chopped
1 cup yellow pear tomatoes, chopped
1 bunch green onions, chopped
3/4 bunch cilantro, stems removed and chopped
1 large jalapeño pepper, finely chopped
1 Anaheim pepper, finely chopped
1/2 bell pepper, finely chopped
3 cloves garlic, finely minced
2 T fresh lime juice
Salt & Black Pepper to taste
Combine everything in a large bowl, cover and refrigerate for several hours before serving (to combine flavors). Stir and serve.
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