I absolutely LOVE this recipe because it uses SIX (yes, 6!) ingredients from my garden (cucs, tomatoes, green bell peppers, jalapeno peppers, parsley & cilantro!) A few years ago, I led a food demonstration at Ag Progress Days in State College, PA for Penn State Cooperative Extension. My goal was to show-case fresh, local, summer vegetables. I chose to make this salsa recipe...it was perfect! I also made homemade chips to go along with it. SO easy and SO tasty. Recipes lightly adapted from Allrecipes.com.
Ingredients - Salsa
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, seeded & chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded & minced
1 small onion, chopped
1 clove garlic, minced
2 Tbsp. lime juice
1 tsp. fresh parsley, minced
2 tsp. fresh cilantro, minced
1/2 tsp. dried dill weed
1/2 tsp. salt
Directions - Salsa
In a medium bowl, combine all ingredients. Cover and refrigerate for 1 hour. Serve with homemade tortilla chips. Makes about 12 servings (4 cups).
*Helpful tip for seeding cucumbers and tomatoes: use a melon baller!
*Always use disposable gloves when handling jalapenos.
Ingredients - Chips
12 6-inch corn tortillas
1 Tbsp. canola oil
1 tsp. salt
1 tsp. chili powder (optional)
Directions - Chips
Preheat oven to 350 degrees. Cut each tortilla into 8 wedges. Spread out in a single layer on cookie sheets. Brush with oil. Sprinkle with salt and chili powder. Bake 12-15 minutes, rotating the cookie sheets halfway through. Chips will be lightly brown when done.