The salsa days are finally upon us. Breakfast, lunch, and dinner.
Yesssssssssssssssssssss.
Here ya go...
Garden Salsa
6-8 tomatoes, chopped and tossed a bit in a colandar to remove extra juice and seeds
(I've been using grape tomatoes - about 6 cups worth)
2 green peppers, chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, chopped
handful of cilantro, chopped
smaller handful of basil, chopped (you can leave this out if you're not quite as obsessed with it as me)
2 Tbsp. cider vinegar
1 Tbsp. lime juice
hearty dash of salt
smallish dash of sugar
Toss it all, let the flavors get to know each other for a few hours, and EAT.
Cucumber Salsa
This is a variation on my MIL's recipe. When she makes it, it tastes best, but I'm working on it!
4 cucumbers, chopped - put them in a colander and toss them with a little salt, let them sweat for about 30 minutes before tossing them with the other ingredients
1/2 red onion
1 can of rotel - drained
2 Tbsp. vinegar
packet of Ranch seasoning - Hidden Valley was just certified GF - yay!!
Toss it all up and dig in. We eat this on chips, but I bet it would be a good side for grilled meat too.