Tuesday, September 17, 2013


I love fresh salsa in the summer months. 
With 15 tomato plants, 
I have more than enough tomatoes
to make salsa to eat and freeze.
I chopped the tomatoes
removing as many of the seeds as possible.
Then I chop onion.
I don't have any measurements, 
just add the amount that you think looks right based 
on your personal preference.
Same thing with the green peppers.
Then use some fresh cilantro to round it out.
You can freeze this in a freezer bag or
a container approved for freezing.