This year we grew five tomato plants (one Roma) in our garden and we've never had better success. In the past we've had problems with the deer, then big disgusting caterpillars, and now we're finally able to pick several tomatoes a week. JP has made salsa a few times now using a recipe from his aunt and he finally has it perfected.
Salsa
Tomatoes, diced--about 2 cups
2 bunches green onions (using just the onion, not the green stems)
1 can diced green chilies
1 Tbsp. garlic powder
cilantro, to taste
salt, to taste
1 jalapeno, diced (optional, if you like heat, add more)
The first time JP made this, he put everything in the food processor and mixed it all at once, but now he has a scientific process of adding the tomatoes in batches to get just the right consistency. It's easy to adjust the heat by adding more (or less) jalapeno and it will get a little more kick after storing in the refrigerator. I'm not looking forward to going back to the store-bought stuff after our tomatoes run out.
Salsa
Tomatoes, diced--about 2 cups
2 bunches green onions (using just the onion, not the green stems)
1 can diced green chilies
1 Tbsp. garlic powder
cilantro, to taste
salt, to taste
1 jalapeno, diced (optional, if you like heat, add more)
The first time JP made this, he put everything in the food processor and mixed it all at once, but now he has a scientific process of adding the tomatoes in batches to get just the right consistency. It's easy to adjust the heat by adding more (or less) jalapeno and it will get a little more kick after storing in the refrigerator. I'm not looking forward to going back to the store-bought stuff after our tomatoes run out.