We started canning our own (recipe found here). It has become a fun tradition on an August eve to gather our harvest and fill our kitchen with the aroma of fresh salsa. Bag of tortilla chips on hand is a must! Last summer we canned 40-some jars of salsa. We eat lots of black bean soup, chicken black bean soup, which both call for salsa. And, we are down to the Final Four. I am saving these for a super-easy-need-a-snack-for-a-group-quick kind of moment.
Fresh Homemade Salsa
30 oz. can diced tomatoes OR fresh tomatoes, chopped
1/4 of an onion
1/2 of a green pepper
1-2 cloves garlic
a bunch of of cilantro (as much as you like - we like it really cilantro-ey)
jalapeno (1/2 to whole - depending on how much spice you like)
juice of 1/2 lime
salt to taste (1/2 - 1 teaspoon)
Put in food processor, pulse to chop and combine.
Tweak to your liking. Olé!
We are taking off for a few days - nothing tropical or adventurous, just some time away with my boys. Before then, Florida is coming to me tomorrow, and I can't wait to see them! Tonight, our life group surprised me with a pre-birthday bash - complete with decorations, mirassou, gluten-free tiramisu, brownies, cookies, and minorrah candles - love you girls!