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.
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.
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Fresh Garden Tomato Chili
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.