Categories: dips

Ingredients

• 8 fresh garden tomatoes (mine happen to be Best Boys and Beefmasters)
• 5 cloves garlic (use a whole head for hot salsa)
• 1 mexican avocado
• 1/2 cup fresh cilantro (chopped)
• 12-15 sweet hungarian banana peppers
• 1 green bell pepper
• 1 red bell pepper (mostly for color)
• 1 yellow bell pepper (mostly for color)
• 4 annaheim peppers (for additional flavor)
• 3-4 jalapenos (12+ for hot salsa)
• 1/2 large sweet onion
• 1/2 Tbsp ground cumin
• 1-2 tsp salt
• 2 Tbsp white sugar
• 1 Tbsp lime juice concentrate (or one fresh squeezed lime)
• 2 Tbsp white wine vinegar
• 2 Tbsp extra virgin olive oil

Directions

1. Peel the avocado, remove the seed, and then cube it (size doesn’t matter too much — the acidity of the salsa eats it up in a few days). Add it to a large bowl.

2. Chop the cilantro into small pieces. Add it to the large bowl.

3. Cut off/out stems of all veggies and run them through the blender or food chopper to your desired consistency. Add it to the large bowl.

4. Dump in the remainding ingredients into the large bowl and stir well.

5. Seal and refridgerate overnight (so the flavors blend).

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