Garden Fresh Salsa

Nothing adds a little zest and healthy freshness to a meal like Salsa can! Whether it's used as a "dressing" on a southwest salad, a topping to your morning scramble, or simply eaten with chips, salsa can be a jack of all trades. Here's my favorite recipe for garden fresh salsa.

10 tomatoes, chopped

1 cup diced onion

2 poblano peppers

1 jalapeno pepper

1/2 cup chopped fresh cilantro

1 teaspoon salt

1/8 cup white vinegar

2 teaspoons lime juice 

Directions 

1. Cut open the jalapeno and poblano peppers down the middle to scrape the seeds out. Cut off the top of the peppers. Roast these over medium heat [in a frying pan or over the BBQ] until they blister. Remove from heat and let cool. Finely chop these up to be added to the other mixture. 

2. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, chopped peppers and lime juice. Chill for one hour in the refrigerator before serving. 

*If you prefer your salsa to be more mild, you may use 3 poblano peppers instead of using 2 poblano peppers and 1 jalapeno pepper.