I found this recipe just over a week ago after getting an anaheim pepper and some tomatoes from a co-worker’s garden, and since then we have already made it three times. We’ve brought it to two potlucks and everyone agrees, it’s amazing.
I made a few changes to the original recipe I was working from—I prefer to skip the blender and chop everything to keep the salsa chunky (unless I’m in a rush) and I added some fresh yellow cherry tomatoes for color and extra flavor. I’ve also tried it with green pepper and sweet peppers, both of which worked well.
- 2 large tomatoes or 3 medium tomatoes (roast these for a minute or two in the oven or under a flame and peel the skin off, then scoop out juice and dice)
- 1 anaheim pepper, finely diced
- 2 japalenos, finely diced (obviously you can add or subtract one to suit your spicey-tastes)
- 1 cup yellow tomatoes, seeded and diced (preferably the tiny ones, but any fresh yellow tomato, or even red cherry tomatoes are fine–the color just makes it look awesome)
- 1 can (4 oz) green chillies
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1-2 tablespoons fresh lime juice
- salt and pepper to taste (salt is an important step–it brings out the flavor in all of the veggies)
All you have to do is mix this all together in a bowl, and preferably let it sit for an hour or so in the fridge (this brings out the flavor, but it’s not necessary–although it does taste better cold, so you could even stuff it in the freezer for 3 minutes before serving if you don’t have time to let it sit in the fridge.)
To make guacamole, mash up 2 avocados into a bowl, and scoop in some of the salsa (I would say 1/2 cup to 1 cup), and it’s done!
While we were lucky to have garden-grown organic veggies the first time, it was still delicious with organic produce from the market, especially since tomatoes are really in season right now.