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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This fresh-tasting salsa recipe is great to have when your garden is booming! Popular & versatile, it is a difficult recipe to get down on paper as I never really make it the same way twice. Always a hit on the deck in the summer! Ingredients:
1 large tomato |
1 medium onion |
1 carrot |
1 red bell peppers or 1 green bell pepper |
4 cauliflower florets |
1 stalk celery |
1/2 cup pitted ripe olives |
1 clove garlic, minced |
1/4 cup pickled jalapeno pepper, diced,reserve juice |
1/3 cup pickled jalapeno pepper juice, from the jar |
Directions:
1. Finely dice all vegetables, tomato thru olives.
2. Combine all ingredients in a glass bowl.
3. Cover& refrigerate for 2 hours or overnight, stirring occasionally.
4. Serve with taco chips.
5. Notes: Use any firm veggies you have on hand.
6. Do not omit the jalepenos or their juice.
7. If you have leftovers, try this in a fusion-type stir-fry, in scrambled eggs, or in soup.
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