Our garden at the house is starting to have stuff come in - best time of the summer! There’s not a lot better in the world than eating a tomato right off the vine :D We eat a looooottttt of Mexican food at home, and this time of year is awesome [insanely hot temperatures notwithstanding…] because we can get most of the ingredients from the garden - no comparison to store bought veggies!

This salsa’s more like pico de gallo; if you’re looking for the pureed kind like what most restaurants serve, check out SBK’s tasty version here!

what you will need:
[there aren’t many fotos because chopping up tomatoes doesn’t mix well with cameras, haha]

• 3-4 large tomatoes, seeded and cut up
• 2-3 large jalapenos [more or less depending on how hot you like it], seeded & diced
• half a large onion [~1/2 cup], diced
• 1/4 cup fresh cilantro, chopped finely
• juice from one lime [~2 tbsp]
• 2-3 cloves minced garlic [to taste]
• 1/2 tsp salt
• pepper to taste

Chop up veggies and cilantro and throw into a bowl; add lime juice and spices and mix well. Then devour with some corn chips :D It also tastes awesome in tacos, on nachos, in rice casserole like I had for lunch the other day, and probably lots of other things too!

I think I’ve made it known before that I’m really into Mexican food. I love the salsa Mexican restaurants serve so I decided to try making some at home to enjoy. This recipe makes 6 cups so I should be good to go for a while!

Ingredients:

• 28-ounce can whole tomatoes (peeled) with juice
• 2 10-ounce cans Rotel (diced tomatoes with green chilies)
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1 jalepeno, quartered and sliced thin
• 1/2 cup cilantro
• Juice from 1/2 a fresh lime
• 1/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency. Refrigerate for at least an hour and then serve. I love my salsa with blue corn tortilla chips :)