Homemade Salsa

 Well I made my first batch of salsa for the season. I would love to say that this was all from my garden, but as you may have read in my previous blog my garden was a bust. I can only take credit for three tomatoes in this pile. A very sweet lady gave us a small bag filled with the  perfect amount of tomatoes and peppers to make a batch of salsa. Here is the "rough" recipe for my salsa. I don't really have exact measurements, you should make it just to suit your taste.

   I like to prep everything first. I wash everything, cut off any undesirables, peel onions. Other than removing the stem, I use the peppers whole....more heat and flavor in the pepper guts.
   When I'm ready to start chopping I get out my handy dandy food possessor. I use to do it by hand and that works to, but this is soooo much easier! I chop everything up separately, but no need to wash the bowl between uses. Pulse it when chopping or you'll end up with soup. Make sure you do the peppers last if you are uncertain about how many you want to use. You may just end up with salsa that is painful to eat ;)

    So after I've shopped the tomatoes, onions and peppers I throw in the minced garlic, salt, pepper and cilantro. I add some sugar and rice vinegar. I don't recommend using a flavored rice vinegar. I tried it once with a garlic infused vinegar and it totally changed the taste of the salsa.

   Taste as you go and add more or less of anything you like. If you like a lot of garlic... go for it. More heat...bring it on! I make it medium in heat so the whole family will like it. It seems to keep in the fridge for quite a while, I'm guessing the vinegar helps with that. I've thought about trying it with lime juice instead of vinegar, but I'm afraid to change what I know we already like. This recipe also freezes well. Tastes better chilled, and develops more flavor as it sits.  I'll post my rough recipe, but feel free to alter it however you like. This makes about 3/4 gallon.

Kim's Salsa 

8-10 med-large tomatoes

2 large sweet onions

6-8 banana peppers

6-8 med-small jalapenos 

2 large T. of minced garlic (I use from the jar)

1/4 to 1/2 finely chopped cilantro 

1/4 to 1/2 cup rice vinegar

1/4 sugar