Recipe Name Garden Salsa Submitted by jly Recipe Description Fresh no cook salsa. It's the best. Quantity 1 Quantity Unit bowl Prep Time (minutes) 30 Cook Time (minutes) 0 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 4 large whole (3" dia) Tomatoes 1 large Sweet Onion, chopped 1 medium zucchini, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Assorted Peppers 1 pepper hot chili pepper/Jalapeño 1 teaspoon Spices, ground cumin 1 1/2 teaspoons sage 1 1/8 teaspoon sea salt, to taste 1 dash pepper, to taste 4 tablespoons Oil, olive, salad or cooking 1 tablespoon balsamic vinegar Steps Sequence Step 1 Chop all vegetables into 1/4" dice by hand or in a processor. Adjust the vinegar, oil, salt and pepper to taste. Always start out with them at a minimal then add until satisfied. The types of vegetables are only limited by your imagination. If you like the veggie raw, then put it in there. Experiment with different vinegars to find your favorite. Eat immediately or let flavors infuse in the refrigerator until chilled. Eliminate the oil, and use your canning instructions for a wonderful home canned salsa.