Garden Fresh Tomato and Pepper Salsa

of tomatoes and peppers are among the easiest vegetables to grow successfully in any garden. So, if you plant them at the same time, there's a good chance you'll get a good crop.

Having said this, tomatoes and peppers (both capsicums and chillies) are from the same solanaceous family, and can suffer from similar problems. Most horticulturists recommend that it be changed to crops. In fact, it is ideal that they should not be grown within three years of each other. This is a tricky one for people like me who just love tomatoes and a whole lot and chili peppers.

Having said this, tomatoes and peppers (both capsicums and chillies) are from the same solanaceous family, and can suffer from similar problems. Most horticulturists recommend that it be changed to crops. In fact, it is ideal that they should not be grown within three years of each other. This is a tricky one for people like me who just love tomatoes and a whole lot and chili peppers.

all the tomatoes and peppers can be eaten raw, cooked or used with other foods in a variety of recipes. Salsa is a favorite with many people, and there are many recipes, some of which involve cooking ingredients -. Although some purists will say that it should not be cooked

No matter what he created, hard salsa Mexican origin, so it is often eaten with tortilla chips, Mexican tacos and fajitas. This salsa is great served that way, or you can use instead of tomato sauce over the chips, fried or scrambled eggs or plain grilled chicken or meat. You can use it for cooking.

the ingredients you will need to be around 2 liter or half gallon of fresh garden tomato and pepper salsa are:

• 8 raw juicy tasty tomatoes, coarsely chopped
• 2 cans of tomatoes or tomato and onion mix (400 g or 14 oz)
• 4 small or 2 large onions, peeled and roughly chopped
• about half a head of garlic (5 large cloves), peeled and roughly chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 3 fresh red chillies, roughly chopped
• Spices

you can adjust the seasoning to taste, but as a guideline, use:

• a teaspoon each of black pepper and ground paprika (which, of course, the mild spice from red pepper)
• at least two teaspoons mixed dried herbs
• between a pinch and a half teaspoon each of salt and white pepper

Number of chili you use will depend on the type that you have grown, and how they are hot. If you want to reduce the "popularity" of the salsa, remove the pips before mixing. If you do not use local tomatoes, chances are the tomato skin will be very difficult. If so, blanch and peel before chopping.

quantities here will require about three or four series blender, and mix the ingredients in each batch. Then mix them all together in a large bowl before refilling the bottles.

This salsa is relatively smooth. If you want a chunky salsa, do not mix very dugo.Tekstura will be totally different, but the flavor will be the same - and not quite, but still delicious

This delicious salsa will last for several weeks if stored in the fridge - even if you and your family such as the salsa it certainly will not last as long