Garden’s Bounty Salsa

Photo by Janelle Shank

Photo by Janelle Shank

Yield: 1 quart

Juice from 1 lime

¼ cup chopped fresh cilantro

1 medium onion, diced

3 small jalapeño peppers, seeded and minced

4 medium bell peppers, assorted colors, chopped

12 medium tomatoes, chopped

3 cloves fresh garlic, minced

1 teaspoon kosher salt, or to taste

1 tablespoon cumin (optional)

 

In a large bowl, combine all ingredients and stir until seasonings are dispersed. Place in refrigerator 8 hours or overnight for flavors to mingle. Cover and store in refrigerator for up to 1 week.

Note: For a smoother consistency, add all ingredients to food processor and process to desired smoothness.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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