Which brings me to salsa. Last year was the year of the apple. This year the tomato gets the prize. And when life gives you too many tomatoes, make salsa. Here's how:
Chop as many tomatoes as you want to use, discarding any bad spots. I keep the skins on and the seeds in. It's all chock full of vitamins and good for you, right? When done shopping put them in a big bowl.
Cut a bunch of sweet peppers into small piece. I might use one medium pepper for every four big tomatoes. Any color is good, but I like the way the green ones add to the color. Add to the bowl.
Chop a few carrots and add to the bowl.
Chop up a jalapeño (or two if you like it spicy) and add to the bowl
Chop a handful of cilantro and add to the...
Stir bowl ingredients and add salt to taste and about 1/4 c. apple cider vinegar or more if you like it a more sour taste.
Put in a few ladle full at a time in a blender and pulse on grate or grind for a few seconds to blend but not liquefy. You should be able to see chunks of the ingredients.
Keeps well in fridge for about a week or two, if you can make it last that long!
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