4 -5 medium tomatoes
1 medium onion – chopped
1 green pepper – chopped
2 cloves garlic – minced
1 tsp white vinegar
2 jalapenos – chopped fine
salt, pepper, oregano, basil, cilanto and chili powder to taste.

If you like a chunky salsa toss tomatoes in hot water for a few mins and then skin and chop. If you prefer a smoother salsa, throw everything in the blender.

We like a thick salsa that will stick to a chip when you dip it so we would cook it low and slow for hours, stirring often so it doesn’t burn.

We always used fresh veggies and herbs out of the garden. Store bought tomatoes just won’t do! (But farmer’s market ones will!)

Every batch we made was diffrent, just depended on what was ready in the garden and how spicy we were feeling that day, but that’s the basic recipe.

Let me know how it turns out!