Wednesday, October 17, 2012

Recipe Wednesday: The Best Salsa You Will Ever Eat.

My husband won't eat vegetables or anything green, except for green beans and peas. That's it...just green beans or peas. No salads of any kind, no avocado, no cucumbers, no green onions, or any onions for that matter. Green peppers are a no go, and not even so much as a sweet pickle.  He says he's allergic. He's not really allergic, but when the wait staff look at him like he just landed from mars because he wants his burger plain it's his way of joking. He's getting better, since we've been married I've gotten him to expand his diet of Coca Cola, multi vitamins and Arbys. He now eats raw spinach, a little lettuce on a sandwich, and hummus with peapods. He even told me that last week he ordered a club sandwich at a business lunch that had the usual fixings and he really liked it. That means he ate a tomato and lettuce! YAY! Oh, but he did say no to mayonnaise. He hates mayonnaise! Anyway, he is really trying to broaden his horizons and I'm very proud of him. I know for most people it doesn't seem like much but for a guy who was raised by his single dad that cooked a steady diet of meat and potato's these are big steps. (His dad hates Italian food...who hates Italian food!) Well, with this progress a really big one for him is this SALSA! He loves it!

The recipe comes from a friend of mine that I went to high school with. Her father had a vacation home in Scottsdale Arizona so she spent a lot of times out there and has taste for Southwestern food. I'm not really sure where she got the recipe, maybe she made it up, but it honestly is the most perfect salsa I've ever eaten. It's not really hot, so if you like a hot salsa you certainly could add jalapenos or green chilies, but it's just a very good basic recipe. 

3 Large tomatoes 
1 small green pepper
1 small sweet onion
2-3 cloves of garlic minced
2 limes (just the juice)
salt & pepper to taste

Finely dice the tomatoes, pepper, and onion. Mince your garlic, juice limes over veggies and add salt and pepper to taste. This keeps for a few days in the fridge and makes a lot. I usually make this when I do chicken enchiladas and use some of the salsa inside the enchilada.

One of my husbands co-workers brought us these beautiful yellow tomatoes from her farm.

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