In my last post, I talked about growing okra. Another vegetable I grow in abundance over the summer is tomatoes. Salsa is dish that I like to make with them, because it’s healthy, easily canned and helps punch up a low-carb diet. I don’t normally eat it with chips. Most of the time I use it as a salad dressing, a topping or an ingredient.
- 1 small peach
- 1 green pepper
- About 24 grape tomatoes, or about 6 oz of regular tomatoes
- 1 jalapeno pepper (I use the whole pepper, but I like it hot. You can remove the seeds and the pith if you like. With a whole jalepeno, it’s too spicy for most people)
- A handful of fresh basil (if you don't like basil, use cilantro)
- Salt and pepper to taste
- 1 tsp of lime juice
- Just toss all of the ingredients in your blender or food processor and process to the chunkiness you desire. If you don’t have a blender or food processor, just chop all the ingredients to a fine consistency and mix them.
- Salsas taste best if you leave them in the fridge for at least an hour before serving.