It's that time of year when the fruits of my labor pay off. There's nothing like fresh salsa with warmed corn chips throughout the early fall season.
(add more or less of whatever you like. It's hard to mess up salsa if you're a tomato lover)
4 fresh red tomatoes-stems removed
3 fresh yellow tomatoes-stems removed
1 bell pepper-stems and seeds removed
1 jalapeno-stems and seeds removed
1 tlbs fresh lemon juice
3-4 fresh cloves garlic
1/3 cup mixed fresh cilantro, Italian parsley, basil, oregano
Salt and pepper to taste
1 tsp sugar
1 tlbs olive oil
Pulse the tomatoes in a food processor a few seconds until in nice small chunks. Drain some of the juice from the tomatoes through a fine sieve and discard-the amount depends on how runny you like your salsa. Put the tomatoes aside in a bowl.
Add peppers and onions to processor. Pulse a few seconds until the desired thickness that you like your vegetables in salsa. Drain some of the juice so when added to the salsa it's no super runny or frothy. Add peppers and onions to the tomato mixture.
Add all else, except sugar/lemon juice/salt & pepper/oil, to food processor. Pulse for a few seconds until chopped small. Add the herb mixture to tomato mixture. Add sugar, lemon juice, oil, salt-pepper to the tomato mixture and mix well. Regrigerate for about 2 hours. Serve with your favorite chips.