Fresh Garden Salsa

There is nothing quite like fresh garden salsa, made with ingredients right from your own garden! There is a different kind of satiety in eating food that you have planted, nurtured, and harvested yourself. This connection to the earth gives me a new-found gratitude and appreciation for the blessings that God gives. I made quite a few batches of salsa last summer, and froze it in gallon bags (because we eat a lot of it!). You can freeze it in smaller portions if you prefer, and use it for chips, for bean dip, bake it with your chicken, or eat with eggs in lieu of ketchup. Salsa makes a great paleo friendly condiment! Here’s my rough recipe, but you can adjust it to taste.

Blanche and peel about 20 tomatoes – I used a combination of plum and steak tomatoes, basically whatever was ripe at the time.

Core and removed the seeds from 3 peppers – I used green and yellow sweet peppers

Skin 2 large onions

4 tablespoons olive oil

4 tablespoons vinegar

a dash of lime juice

Dump everything in your food processor and pulse until it’s just chunky. If you over mix it, your salsa will be too runny (I learned that the hard way!).  Feel free to add in any yummy veggies you’ve got in your garden: celery, carrots, jalapenos, or cilantro. Serve with chips and enjoy!