Fresh Homemade Salsa

Preparation Time 10-15 min

1            28 oz can whole tomatoes (drained)

1/2         brown onion (diced)

2            jalapeno peppers (diced)

2            Fresno peppers (diced)

1/4         cup cilantro chopped

1/2         teaspoon cumin

1            teaspoon white sugar

1/2         teaspoon sea salt

1/2         lime squeezed

1. Dice the jalapeno and fresno peppers (burning the exterior before dicing the peppers is optional). Add the diced peppers and a teaspoon of oil to a small skillet and brown/slightly burn the peppers, then set aside.

Peppers before cooked

Peppers after being cooked

 2. Add all of the ingredients to the blender including the cooked peppers and blend/pulse to desired consistency, usually about 8-12 pulses for 1 second each.

3. Enjoy

Hungarian Yellow Wax

Another great pepper for people who like medium hot peppers with great flavor. These peppers range from 4-6" long and get about 1" in diameter. They are fast growers and start off with a yellow banana like color, then turn to an orangish color when overly ripe. The peppers grow in clusters and usually point upwards as if they are begging to be picked. I enjoy these peppers during the green stage, but before I cook with them I use a blow torch to burn the skins off as these have a very thick waxy outer skin. These peppers are great for frying whole. Plants do great in full sun.