Salsa, a few tips for a huge batch of home made Salsa
For when you have more peppers than tomatoes in the garden
Usually I make a raw, fresh salsa and no matter how much I make, it is gone in a week.
This time I had more peppers than tomatoes, so we bought 2 cases of diced tomatoes for eight bucks.
This is a cooked salsa that is great with nachos!
I cooked everything on a low simmer for about an hour.
Here is the recipe
Pile of peppers (Bell, Chile, Jalapeno)
3 large and 8 smallish onions
20 cloves garlic
juice from 8 lemons
1/8 c Olive Oil
3 lbs fresh picked tomatoes
24 cans diced tomatoes
salt n pepper to taste
3 drops doTerra Cilantro
Instructions
Saute’ chopped onions and garlic in the Olive Oil, add Salt and Pepper, then throw in the diced tomatoes and peppers, Cilantro Oil, and lemon juice.
Bottle it up for fridge and freezer storage.
Once it cools down you can store it.
I love working with my family in the kitchen.
It was fun!
Jenny Hatch