Dawn's Fresh Salsa
2-large fresh tomatoes, chopped and drain as much juice as possible by putting in a colander to drain
- 1/2 cup bright red pepper, chopped fine
- 2-cloves fresh garlic
- 1/2 large onion (color your choice but red is nice) chopped fine
- 2-Tbsp fresh lemon juice
- Salt to taste
- Chili peppers to taste (I crushed dried various peppers from my garden)
The key is to let this sit a minimum of 4-hours to let the flavors meld to that delightful full-bodied zing!
Serve this with your choice of chiperoos and Dawn loves Blue Tortilla Chips!
Enjoy!
Mt. Iron Salsa - Gwen Benson of Iron
- 10 cups tomatoes
- 5 cups peppers (mixed, red, yellow and green bell)
- 5 cups onion
- 2/5 cups hot peppers (habaneros and jalapenos)
- 1 1/4 cup cider vinegar
- 4 Tbsp. cilantro
- 3 tsp. salt
- 1 tsp Tabasco sauce
- fresh garlic (optional)
Chop all fresh ingredients; add vinegar, salt and Tabasco sauce.
Here is where Dawn stopped and and mixed all together (with the garlic) and we enjoyed as is.
You can go on to bring to a boil and simmer for 10 min. Put in fruit jars and hot water bath for 15 min.
This recipe was the #1 winner of our Salsa Contest
Fruit and Veggie Salsa - Joanie Potter
- Cut up 1 fresh pineapple in salsa sized chunks
- 2-3 kiwis, peeled and chunked
- 1 mango, peeled and chunked
- 1 green pepper, chunked
- 1 red pepper, chunked *
- 1 large onion, chopped
Mix together all the ingredients and store in the fridge. It will last for a week.
* in place of the red pepper you may use a large jar of pimentos with the juice to add some zing.
