Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Monday, August 16, 2010
Mimsy's Fresh Salsa
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.