Beginner Gardening: Tomatillos are Weeds, 0 by Ozark

Ozark wrote:
Hey, I'm enjoying the ultimate batch of salsa right now. It's the best ever - until I make the next batch, of course.

I kept track of the "recipe" this time, though every batch is different and depends on what's available. This is a REAL good one, though.

18 small-to-medium ripe garden tomatoes, Big Beef, Steak Sandwich, and Lemon Boy. Yeah, I know Lemon Boy doesn't have much flavor, but I grow one plant because I like the color.

6 home-grown medium size red onions. These turned out strong.

14 big ripe sweet peppers, Carmen, Flexum, Gypsy, and Sweet Spot.

12 little Aji Dulce peppers. These are very mild Habenero-type peppers with hardly any heat but great flavor. I've never had these available as a salsa ingredient before.

14 Tomatillos, none ripe yet.

1 bunch of fresh Cilantro from the market.

13 little Maui Purple Peppers, for "heat".

A dash of Lemon Juice.

A bigger dash of Red Wine (Merlot).

Seasoned Salt, quite a bit.

I chopped everything up fine with a knife, but used a food processor for the sweet peppers and tomatillos. The only ingredients that weren't home-grown were the cilantro, lemon juice, wine, and salt. This made about 6 quarts of salsa, and it's GOOD.