Categories: dips
Ingredients
- 8 fresh garden tomatoes (mine happen to be Best Boys and Beefmasters)
- 5 cloves garlic (use a whole head for hot salsa)
- 1 mexican avocado
- 1/2 cup fresh cilantro (chopped)
- 12-15 sweet hungarian banana peppers
- 1 green bell pepper
- 1 red bell pepper (mostly for color)
- 1 yellow bell pepper (mostly for color)
- 4 annaheim peppers (for additional flavor)
- 3-4 jalapenos (12+ for hot salsa)
- 1/2 large sweet onion
- 1/2 Tbsp ground cumin
- 1-2 tsp salt
- 2 Tbsp white sugar
- 1 Tbsp lime juice concentrate (or one fresh squeezed lime)
- 2 Tbsp white wine vinegar
- 2 Tbsp extra virgin olive oil
Directions
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Peel the avocado, remove the seed, and then cube it (size doesn’t matter too much — the acidity of the salsa eats it up in a few days). Add it to a large bowl.
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Chop the cilantro into small pieces. Add it to the large bowl.
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Cut off/out stems of all veggies and run them through the blender or food chopper to your desired consistency. Add it to the large bowl.
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Dump in the remainding ingredients into the large bowl and stir well.
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Seal and refridgerate overnight (so the flavors blend).