Just before the last hard freeze, I picked all of the tomatoes that were ripe and made this Fresh Salsa from ingredients from our garden. This recipe will make a large batch of salsa, but just adjust to the ingredients you have on hand.

Fresh Salsa

* 13-14 medium tomatoes, blanched, skins removed and most seeds removed and quartered
* 2 medium Onions, quartered
* 3 Garlics, chopped
* 1 Bell Pepper, seeds removed and quartered
* 4 Poblano Peppers, seeds removed and quartered
* 2-3 Jalapeño Peppers, seeds removed if desired and quartered, seeds make Salsa Hotter
* 3 tablespoons of Lime Juice

Pulse the above ingredients in blender until desired texture or use a Food Processor.

Add:

*2 teaspoons Chili Powder or to taste
*1 teaspoon Garlic Powder or to taste
*Salt and Pepper to taste

*1/2 teaspoon Cumin, optional
* 2 tablespoons chopped Cilantro, optional
*Salt and Pepper to taste

Refrigerate Fresh Salsa, will last in Fridge up to 2-3 days.

Serve with Tortilla Chips of your choice.

Blanch tomatoes about 7 tomatoes at one time in a stainless steel stock pot of boiling water just until the skins start to crack and then remove them from the pot into a bowl of ice cold water. Then when tomatoes have cooled remove skins.

Have a good day!

Lindy