GARDEN FRESH SALSA
This salsa recipe was created by me and a good friend of mine from fresh ingredients grown in my Southern Oregon garden. My friend and I created a very large batch of this salsa for a summertime reunion, and ended up with four pounds of the best salsa I have ever tasted. People from here in Oregon would tend to call this recipe "Pico de Gallo," but whatever you like to call it, you can be sure it is a crowd-pleaser at any party or family gathering. This recipe makes a medium-hot style appetizer, so if you prefer less heat, omit a few jalepenos and/or Anaheim chilies. Likewise, if you prefer tingling spiciness, add more spicy peppers, and for the brave you could try adding habanero peppers. The recipe is easy with great results. Enjoy!
4 large Beefsteak tomatoes, diced
2 cups Sun Gold cherry tomatoes, quartered
2 ribs celery, sliced
7 jalapenos, partially seeded (seeds will add heat), minced
2 Anaheim chilies, seeded, finely chopped
1 small bell pepper, seeded, chopped
1 small red onion, diced.
1cup minced fresh cilantro
5 cloves minced garlic
1/4 tsp salt
1/2 teaspoon ground black peppercorns
Juice from 1 lime
4 dashes Tapatio red pepper sauce
3 Tbsp Verde taco sauce
Dice tomatoes; set in a strainer to drain excess juice while preparing the other vegetables. In large bowl, toss sliced celery, chopped peppers, chopped onion, and minced or chopped cilantro. Add drained tomatoes, garlic, salt and pepper; stir gently with large spoon. Cut lime in half and squeeze juice over vegetables. Shake red pepper sauce on vegetables, and add Verde sauce. Again, stir gently just a few times (maybe folding more than stirring). Marinate in refrigerator, covered, for 2 to 4 hours, before serving.
Serve with warmed tortilla chips. Also good with dollop of sour cream or served with avocado or guacamole. Store in an airtight container in the refrigerator for up to 7 days, depending on your refrigerator temperature. Makes about 4 lbs.