It seemed last summer, Clara was determined to make salsa every few days. Which was fine, as we had an abundance of tomatoes, onions and peppers. We aren’t talking rocket science here. Just fresh out of the garden ingredients that she’d drop into our little manual chopper. A few quick tugs on the pull cord and voila–salsa. Each batch was a little different based on the quantities of ingredients, if she was using sweet peppers or dashing in some cilantro.
Ingredients
- 2 cups tomatoes washed and cored if necessary
- 1 cup peppers a happy mix of red, yellow and green, seeded
- 1 cup onion peeled
- dash lemon juice
- salt and pepper to taste
- dash hot pepper sauce only if your peppers are boring or you want a little more spice
- fresh cilantro
- 1/2 clove garlic optional
Servings: servings
Instructions
- Toss all ingredients in a food processor and process to desired consistency. Clara likes her salsa chunky and not runny. If you like a little fruit action, add in 1/2 cup of ripe mango, peach or plum.
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