Run down to your local Farmers' Market, farm stand, or even your own backyard to get your locally grown, end of summer, ripe tomatoes. Really this recipe can be made anytime, but make sure you are using vine-ripened tomtoes! My niece made this recipe recently for a family gathering. My husband also remembered that we had this salsa served at my niece's college graduation celebration last year. So make a big bowl of it, buy some baked chips, and dip away as you consume multiple foods with cancer-fighting and overall health promoting ingredients. Use any extra as a topping for baked potatoes, veggie tacos, refried beans, scrambled eggs or tofu, etc, etc. Olé!
6 large cloves of garlic minced
1 bunch of green onions white parts thinly sliced or 1/2 sweet onion minced
1 bunch cilantro thinly sliced as a bunch down to the stem
5 roma tomatoes (or the equivilent) small diced
2-3 tablespoons tomato paste (optional)
10-12 good shakes of ground cumin
10-12 good splashes Red Hot Sauce
juice from one lemon
coarse salt (just a pinch to start)
Combine all the first ingredients.
1 Tbsp. canola, olive, or any other mild oil. Add the oil slowly to suspend the ingredients.
If an even "tomatoier" salsa is preferred, add an additional 2-3 tablespoons tomato paste, mixing first with a little bit of water or additional oil before adding to other ingredients.
Thanks, Candice, for sharing your mouth-watering recipe!
Diana Dyer, MS, RD
Sunday, September 2, 2007
Recipe - End of Summer Salsa
Posted by Diana Dyer at 12:18 PM
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