Fresh Veggie Salsa

This is a perfect recipe for your end of summer and early fall tomatoes & peppers.  You can find some delicious tomoatoes and peppers in the HGTV HOME Plants Patio Veggies and Herbs lineup.

Ingredients:
1/2 cup finely chopped mixed peppers (baby bell peppers, jalapenos, serrano, whatever you like both hot and sweet)
1/2 cup purple onion diced
1/4 cup fresh lemon juice
4-6 homegrown tomatoes, or any ripe juicy tomatoes
2 tbsp olive oil
Chopped cilantro to taste
Salt & pepper to taste

Directions:
1. In a small glass bowl mix together the 1/2 cup diced onions & fresh lemon juice. Set aside for about 30 minutes. KNOW HOW Tip: Soaking onions in lemon juice makes them so sweet and perfect for most recipes, so they don't take over the flavor of the dish.
2. Core tomatoes, chop and put in a food processor or blender along with the olive oil.  Pulse a few times, leaving some chunks and pour into a glass bowl. KNOW HOW Tip: You do not need to peel the tomatoes, just core and process.
3. To the tomatoes add the chopped mixed peppers, the onions soaked in the lemon juice, chopped cilantro, salt & pepper to taste. If you like a hotter salsa then add more hot peppers.
4. Eat immediately or store for up to one week in a jar in the refrigerator. You can also freeze your fresh garden salsa to have later.

KNOW HOW Tip: If you freeze the salsa be sure to leave a 1/2 inch unfilled space at the top of the jar to allow for expansion when frozen. I often make multiple jars and freeze them to pull out in the dead of winter to eat with chips or add some into the first batch of chili.

All Images by Teresa Blackburn