Spicy Summer Salsa

Since we finished moving to the country last winter this is our first garden out here. We planted in a freshly tilled section of the yard and the results have been almost unbelievable. We have put up 12 quarts of tomatoes so far and we should easily be able to at least double that while also making stews, soups, spaghetti, chili and salsa. All that from seven plants. I am going to make my third batch of salsa this weekend and thought I would share the recipe. As usual, I don’t measure the ingredients, so flavor to your taste.

Ingredients:

Celery, diced

Green onions, sliced

Tomatoes, diced

Garlic cloves (I use a hand held garlic press)

Green peppers, diced

Jalapeno peppers, diced

In a mixing bowl stir together all the above ingredients then add:

Basil, salt and pepper, cilantro, parsley, paprika, oregano, Tabasco, cayenne pepper and cumin. Stir well then chill or serve at room temperature with tortilla chips.

This version is chunky. If you prefer more juice, puree some tomatoes and a scoop or two of the salsa together, and add back to the bowl.