Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Makes 2 cups
-1.5 cups red jalapenos, seeds removed and cut into 1″ pieces
-1 cup red bell pepper
-1 green apple, cored and chopped
-1 cup vinegar
-2 cups sugar
Place the chillies, bell peppers and apple in the bowl of a food processor and pulse until coarsely mashed.
Transfer the mixture (along with any juices) to a heavy-bottomed, high-sided pan. Add the vinegar and sugar. Stir well and bring to a boil.
Cook, stirring often, for 25-30 minutes or until the jelly thickens. A tiny bit of jelly when placed on a frozen plate will appear to be set, rather than runny.
The jelly will thicken as it cools so do not overcook it or else it will get too hard to spread.
Ladle the jelly into clean glass jars and allow to cool before covering. Keep in refrigerator or can them in a hot water bath for longer term storage.