Whether you use vegetables from your own garden, farmers market, or grocery store, you will want to try this recipe for homemade salsa created by Lori’s friends, the Dinwiddies.
- 6 medium tomatoes (plus a few cherry tomatoes from the garden)
- 4-5 tomatillos
- 4 garlic cloves (unpeeled)
- 2 jalepeno peppers
- 1 red bell pepper
- 1 medium white onion (quartered)
- ¾ cup fresh cilantro
- 1 tablespoon honey
- 1½ tsp salt
- 1 tablespoon lime juice
- Spread ingredients on a foil lined baking pan. Spray with cooking oil and toss to lightly coat.
- Roast at 350* for 45 minutes.
- Finish with a 4-5 minute broil… Watch carefully, remove when veggies start to get slightly charbroiled.
- ??Let cool about 15 minutes.
- Peel & core tomatoes. Set aside in a colander to let juices & seeds drain into sink (or save juice for other recipes).
- Peel garlic by cutting off the end and just popping it out of the skin.
- Peel red pepper. Remove stem, spine, and seeds.
- Cut jalepen� peppers in half lengthwise. Remove spine and seeds. (may want to wear gloves if you are sensitive).
- Place all roasted ingredients in a cuisinart.
- Add the rest of the ingredients to the cuisinart.
{Greg and Emily Dinwiddie live in Oklahoma City, Oklahoma. They have been married 10 years and have four sons, ages 9, 7, 5, and 2. When Greg is not working as a CardioThoracic PA-C, he is tending to his garden and perfecting his salsa skills. Emily is Homemaker who enjoys gardening, sewing, decorating, and playing Star Wars with her boys. Greg and Emily have attending Henderson Hills Baptist Church for 14 years. Their family motto is: “To grow in our relationship with Christ so that others might see His joy in us.”}
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