Friday, August 10, 2012

[make] confetti salsa

You know how you get so excited in the spring when there are all these gorgeous little plants of all different varieties?  Well, I may have over planted tomatoes this year in my garden.  I ended up with 22 plants.  That's a lot come July and August, especially considering that only Jack and I eat them. It's a 3 gallon bucket of tomatoes every two days a lot.  Enter Confetti Salsa:

First step:  Chop!
8-10 seeded yellow tomatoes
8-10 seeded red tomatoes
6 cloves of garlic
2 green ancho chilis
1 sweet yellow onion
1/2 yellow sweet bell pepper
1/2 red sweet bell pepper
1 large bunch of cilantro

Next: Season.
1/2 cup apple cider vinegar
1/2 cup sugar
Salt and pepper to taste

Then: Mellow.
Stir it all together and tweak the salt, sugar and vinegar to your liking.  Then into the jars it goes.

At this point I just put mine in the fridge.  You could certainly go through the canning process at this point if you are up for that.

Finally: ENJOY!

No comments: