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Making salsa is a great way to use tomatoes from the garden.

Making salsa is a great way to use tomatoes from the garden.

We’re in the heart of winter here, and that makes me miss the long, wonderful days of summer. I wrote this post and recipe a while ago but realized I never shared it here.

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Right at the end of July and early August, we had more tomatoes than we knew what to do with. This is a perfect time to make a big batch of fresh salsa.

While I’m good with the jar salsa, there is nothing like when it’s fresh out of the garden with no cooking to muddle the flavors.

Here’s what you need:

• About two or three pounds of tomatoes, chopped. Ours were a mix of Roma and regular tomatoes (Brandywine and Celebrity are what we grew).

• A bunch of cilantro, finely chopped

• Hot peppers. We used about four jalapeños (two seeded, two with seeds) and two Anaheim peppers.

• One lime, for juice and zest

• Half of a medium onion, chopped

• Four cloves of garlic, minced

• Salt

Mix all the chopped vegetables and herbs together. Squeeze out the juice from both lime halves and add the zest from one half. Add a couple pinches of salt and mix again. Let sit overnight so the flavors mix. Taste and adjust seasonings as needed.

Should make about six cups of salsa.

* To avoid the salsa being too watery, you can squeeze out some of the pulp & juice from the tomatoes before chopping. Add it back to the salsa until it’s desired consistency.

* As always, you can adjust to taste. To make it less spicy, remove the pepper seeds and ribs. Cilantro is necessary, but you can add more or less, depending on taste.

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