Although it seems like you could only make homemade salsa when your garden is in full bloom, think again! This is probably my most often made recipe in my kitchen. I make this delicious anti-inflammatory recipe year round. My kids love it and I even deliver to friends and neighbors! Although your garden may not be blooming in the late fall and winter, go to your favorite grocery store that has fresh vegetables and buy up! You will get a taste of summer every time you make this recipe.
I even freeze all of the tomatoes, peppers, cilantro and onions I don’t use from my garden. Pull those bags out of the freezer in the off-season and have the same taste you would have in the summer! You may just need to add a little bit of water, if the frozen veggies lost a bit of their juices.
- 4 cups fresh tomatoes peeled and chopped
- 1 cup onion chopped
- 1 ½ cups green peppers seeded and chopped
- 1 - 3 jalapeno peppers or to taste chopped
- 2 cloves garlic chopped
- ¼ cup fresh cilantro finely chopped
- 1 tsp Celtic sea salt
- ¾ cup apple cider vinegar
- Combine all ingredients in a large pot and mix well.
- Heat to boiling and then simmer uncovered 20 minutes, stirring frequently.
- Allow to cool approximately 1 hour.
- Ladle mixture into a blender or food processor. Blend to desired consistency.
- Store in an air tight container, refrigerated for up to 1 month.
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