Tomato Salsa recipe

It is hard to believe that it is November 21st and we are STILL getting tomatoes off of our plants. I thought for sure that are tomato plants would not be giving us anything this late into the season. I must admit, that the plants look very, very sad but, they have many tomatoes still on them. We have been able to make several rounds of fresh salsa just this past week.

I am going to give you our recipe. As you will see, there is much variation to the recipe based on your individual tastes and your ability (or non-ability) to handle hot things. Here is the recipe we make:

- 5 to 12 tomatoes (depending on how hot you like your salsa)

- 1 jalapeno (we leave the seeds in)

- 3 to 6 cloves of garlic (depending on how much garlic flavor you like)

- 3 green onions (if you like it hotter and with more onion flavor, you can use 1/2 of a red onion or brown onion in this step)

- lemon juice (a couple of squirts)

- salt (to taste)

- pepper (to taste)

- optional - sometimes we add in garlic powder or ground cumin

We use a food processor to chop it all up. First we do the tomatoes so that they are somewhat chunky still. Then, we put the jalapeno, garlic and onion all in and puree that. Stir it all together and add in the lemon juice, salt, pepper and whatever other spices you like. Test with a chip. If you are out of chips, saltine crackers make a fine substitute!!

I will try to post pics of the process sometime, maybe later, if I get the urge to make some more.