I begged for, I mean received, this recipe from a sweet lady named Paula Chapman several years ago, after trying the batch that she made. To me, with the combination of vine-ripened tomatoes, peppers, onions, and fresh cilantro, it is all things “Summer”. I hope you will enjoy it as much as I do!
- 6 cups fresh tomatoes (or 2 24-oz cans of tomatoes, if you are making the salsa outside of tomato season)
- 1 onion
- 1 handful of fresh cilantro, chopped (note: I have substituted dried cilantro and it still tastes good!)
- 1 green pepper
- 1 yellow pepper
- 1 jalapeno pepper
- 2-3 cloves of garlic
- salt, to taste
- 1 TBSP lime juice
- Put onion, garlic, and peppers in a food processor and pulse until just-chopped (not too fine). Or, simply chop these on your cutting board to the desired size pieces.
- In a large bowl, combine the above mixture with all other ingredients and gently mix together with a spoon or rubber scrapper. Cover and refrigerate for at least one hour before serving.
- This will yield around 2 quarts of salsa and it stores well for up to one week in the refrigerator (if it lasts that long!)