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Sunday, August 26, 2012

Fresh Salsa


It's the end of the summer and that means two things.  One - I am headed back to school all too soon, and two - we have tons of tomatoes coming out of the garden.  At least I'm really happy about one of these things.  Here is a delicious salsa recipe to numb the pain of the nearing school year.  Eat it with chips or just a spoon, but I'm going to need to make some shrimp tacos to go with this liquid gold.

Fresh Salsa
adapted from Annie Eats
(makes a little more than a quart or so)

2 seeded jalapenos
1 seeded cherry pepper (or 1/2 tsp ground cayenne)
2 large tomatoes
1 28-oz can diced tomatoes
4 peeled garlic cloves
1/4 cup cilantro
juice of 1/2 lime
1/2 sweet onion
1 Tbsp cumin
2 Tbsp red wine vinegar
1/4 tsp salt

Combine all the ingredients in a food processor and process until the vegetables have reached the size you desire.  Refrigerate in an air-tight container for at least two hours (if you can wait that long) and enjoy!





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