Pepper and Tomato Garden Salsa

Ingredients

• 5 Anaheim Peppers, Seeded and diced
• 3 Medium Heirloom Tomatoes, Stems removed and diced
• 1 Small White Onion, Diced
• 1 Medium Shallot, Diced
• 2 Cups Canned Diced Tomatoes In Basil, Oregano & Garlic (I use Hunt’s 28oz.Can)
• 2 Tbsp fresh Lemon Juice (1 Lemon)
• 4 Sprigs Fresh Oregano, Roughly Chopped
• 1 Tablespoon Agave Nectar
• 2 teaspoons Apple Cider Vinegar (I use Bragg’s)
• ¼ teaspoon fresh ground Black Pepper
• ¼ teaspoon ground Cumin
• ¼ teaspoon Garlic Powder
• ½ teaspoon Sea Salt

Instructions

1. Wash all produce and dry.
2. Remove the stem and seeds of all garden peppers (unless you want to add some extra spice to your salsa). If using mild peppers, leaving the seeds in will not add any heat. But for the peppers I used, Anaheim, I left in a ½ teaspoon or so of seeds total to give the salsa some extra depth and spice.
3. Dice the peppers, onion and shallot to a ¼” or less. (This will help marry all the flavors together and give your salsa the best overall taste, insuring you get everything in one bite.)
4. Remove the stems of the tomatoes. Dice all the heirloom and garden tomatoes to ¼”- ½” pieces. I leave the center of the tomatoes in which helps add to the sauce of the salsa. If you prefer less sauces with your salsa I would recommend removing the center seeds of the tomatoes.
5. In a large bowl, mix the peppers, tomatoes, onion and shallot with the lemon juice and apple cider vinegar, stirring to coat.
6. Add in the Canned Diced Tomatoes (Already Flavored In Basil, Oregano & Garlic)
7. Add in the agave nectar, oregano, black pepper, cumin, garlic powder and sea salt. Stir to incorporate all the ingredients.

8. Let the bowl sit and marinade for at least 2 hours before eating. This really helps the flavors marry together and the vinegar and lemon to saturate the raw taste of the onion and peppers.

Notes