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There aren’t a lot of tricks to this recipe. It’s not really anything special. It’s just a chunky salsa, meant to be made and enjoyed fresh. If you’re still picking tomatoes in your garden, like we are, this is a good way to use them. Feel free to adapt this recipe to your own tastes; I just used what I had on hand, but there are a lot of things you could do to jazz this stuff up.
- Approximately 3 pounds tomatoes, chopped
- 7 oz. white onions, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, chopped (seeds and all)
- 4 cloves minced garlic (or 2 tsp.)
- 1 T lime juice
- 1 tsp. black pepper
- 2 tsp. salt
- Dime-sized (or larger) bunches of fresh cilantro and dill (or use 2 tsp. dried of each if you don't have fresh on hand at the moment, like me)
- Stir all the ingredients together well until the juices are flowing. Pour into two quart-sized glass jars, screw lids on, and store in the fridge. Wait a day before eating, if you can, so that the flavors can meld together.