8 large fresh tomatoes  •  1 large sweet onion  •  4 cloves garlic
3-5 medium size jalapenos  •  salt for water and salt to taste

Ah yes, it’s that time of year again, time to reap what you’ve sowed. In the last few years gardening has been an enjoyable part of my spring and summer time. There is something about planting a seed and watching it blossom into something beautiful, and in my case, edible. Since I knew I was having a baby in the middle of the summer I didn’t go too crazy but planted herbs and some vegetables. Among the selection I planted some essential salsa ingredients like tomatoes, onions, jalapenos and cilantro. There is nothing like fresh homemade salsa strait from the garden! This recipe is so simple and yummy I hope you will try it. If you don’t have access to fresh produce from a garden, store bought will do just fine.

Directions: Fill a large stockpot with water and a palm full of salt. Bring water to a boil and add whole tomatoes, whole garlic cloves, chopped onion and jalapenos with stems cut off. You can also seed the jalapeno but I like the extra kick so I leave them in mine. Boil ingredients until tomato skins peel right off and onions are translucent, about 20 minutes. Drain water and cut the tops off the tomatoes. Place all ingredients into a food processor and pulse until blended. Add salt to taste. You can also add chopped cilantro to this for extra flavor and/or some diced tomatoes for a thicker more chunky salsa. Refrigerate and enjoy! Lasts up to one week in the refrigerator. Serve with your favorite tortilla chips – I prefer blue corn!

Nutrition Facts: None

Makes about 4 cups

… glad to be back blogging again after having the baby, hope you have a great Thursday!