Here is the best salsa recipe I have ever made.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

My family does not even like regular jar or store bought salsa anymore. I use to make salsa and cook the ingredients on the stove but once was in a hurry and just used everything straight from the garden, after a little washing. The result was a flavor burst in my mouth with all the wonderful flavors that were not toned down by cooking them away.

Hope you enjoy and give me your comments.

8 tomatoes
3 green peppers
4 jalapeno peppers (you can remove some or add some depending on your taste)
1 small onion
Garlic cloves or minced garlic
salt
Olive Oil
Parsley
Lemon or lime juice

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Drop in 1 teaspoon on minced garlic. You can use the stuff out of the jar from the store or put in 2 whole cloves.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes. I usually use my well washed hand in their to stir up the salsa and speed up the process but you can use a big spoon. When Most of the excess liquid is gone dump the strainer mixture into a bowl or container.

Add 1 teaspoon salt, 1 tablespoon dried parsley, 3 to 4 tablespoons lemon or lime juice. I prefer lime juice but once ran out and used lemon juice and it worked just as well. I use the bottled juice but it you have fresh it would be even better. Add 2 tablespoons of extra virgin olive oil.

Stir everything together with a spoon and quickly get out your chips and get some because as soon as your family knows you have homemade salsa made it will not be around for very long.

Lesa Bolt is a contributor to http://www.learn-about-it.com/knowhow

Article Source: EzineArticles.com

Web recipes-on-the-net.com

Authentic Mexican Salsa Recipes - Fresh Tomato Salsa by Brandy Summers
Best Fresh Salsa Recipe by Lesa Bolt
Celebrate Your Love of Fresh Salsa With This Easy Salsa Recipe by Sherry Frewerd
Chipotle Salsa by Kashif Mahmood
Learn How to Make Some Fresh Tomato Salsa With These Recipes by Jolene Christopherson
Molly's Midtown Market Salsa by Judy Ferril
Roasted Black Bean, Corn and Pepper Salad by Peggy Bloodworth
Salsa Recipe - Authentic Mexican Restaurant Style Salsa Recipe by Jacob Destree
Salsa Recipes by Joseph Devine
Salsa Recipes - Grilling, Roasting, and Toasting Chilies and Vegetables for Salsa by Tom Lingle
Tasty Fruit Salsa Served With Cinnamon Tortilla Chips by Tommy Nopud

< Back to Salsa Recipes