Making a big batch of the 'best salsa ever' is a great way to use up all of the tomatoes coming out of the garden right now.
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1/2 green pepper in strips
cilantro, coarsely chopped
Juice from 1 lime (this one was kind of dry)
put all ingredients into the bowl a large food processor
Good Haven House's Best Salsa Ever
time: 15 minutes
total time: 1 hour, 15 minutes
makes: 4-5 cups
6-8 medium tomatoes
1/2 of a medium onion, coarsely chopped
1 clove garlic, quartered
1/2 green pepper, quartered OR 1/2 red pepper, quartered
1 jalapeno pepper, quartered, leave some seeds and spine depending on how hot you like it!
2 pinches of sugar
1 teaspoon kosher salt
1/2 teaspoon ground cumin (or more to taste)
1/2 - 1 cup coarsely chopped, packed cilantro (to taste)
juice from 1/2 a lime (or one if small or dry)
1. Put all ingredients in a large food processor and pulse 15 times or more (depends on how course you like your salsa chopped) Taste test on a tortilla chip and adjust to your taste. ( I rarely add more salt as the chips are usually pretty salty)
2. Refrigerate for at least 1 hour (if you can stand to wait!) to let flavors mingle.
3. Serve with tortilla chips or if you're really feeling ambitious, nachos. Delicious!
Note 1: This is a very free form recipe, feel free to experiment and add or subtract ingredients to your own taste and the texture you prefer.
Note 2: This makes A LOT of salsa. You can cut the recipe in half if you don't have a big crowd.
Note 3: You can chop the ingredients by hand if you don't have a food processor. It will have a different texture but will still taste great!
This will keep a few days in the frig. We love this stuff at Good Haven House and it usually doesn't last that long!