Rosalie's Salsa

Is your garden overflowing with tomatoes like my Mom's?  I have been throwing tomatoes in everything lately (Like my Garden Tomato Chili and BLT's).  One of the obvious ways to use up some of those tomatoes is to make salsa.  

My Mom gave me a new Church Cookbook the other day and I found this salsa recipe in there.    The addition of an anaheim or poblano pepper and lemon juice caught my attention.  I used to grow anaheim peppers in a pot on my deck and I love their flavor.  They are a little more mild than a jalapeno, but spicier than a bell pepper.  Same with a poblano. 

The quickest way for me to make salsa is to get all of the tomatoes cut in half and seeded and get all of the peppers ribbed and seeded.  Then, chop everything up.

This salsa is delicious and it tastes so fresh.  

It does get a little watery after it sits, but no problem, you can just drain out the water.  If you like spicier salsa feel free to add another jalapeno.  

You might also like:
Fresh Garden Tomato Chili
Blender Salsa

Rosalie's Salsa
adapted from: Laurel S.
(Printable Recipe) or (Printable with Picture)

8 medium tomatoes, seeded
1 anaheim or poblano pepper, ribbed and seeded
1 jalapeno, ribbed and seeded (more or less to taste)
1 green bell pepper, ribbed and seeded
1/2 c. finely chopped yellow onion
2 garlic cloves, minced
1 (8 oz.) can tomato sauce
juice of 1 lime
juice of 1/2 a lemon
1/2 bunch cilantro, chopped
1/4 tsp. ground cumin, opt.
salt and pepper, to taste

Chop tomatoes and add to a large bowl.  Finely chop the anaheim, jalapeno, bell pepper and onion and add to bowl.  Add remaining ingredients, taste, and adjust as needed.

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