LFN reader Tricia M. sent in this Salsa Recipe

Despite the rainy start to the summer, my garden flourished and now my family gets to witness me bringing in pounds and pounds of tomatoes, filling bowls and colanders around the kitchen. What to do with all of these tomatoes? We love tomato sandwiches and tomatoes with mozzarella and basil, but our favorite is homemade salsa! I have used this recipe for several years and wanted to share it with other gardeners harvesting their crops.

Except for a few quarts that we eat immediately, I can the rest. There’s nothing like homemade salsa in the fall and winter when the summer garden seems months away!

· 3 lbs plum tomatoes (approx. 8), chopped (plum tomatoes ) have less liquid and seeds than other tomatoes, so I prefer those) 1 hot pepper – jalapeno, serrano chilis, or habaneros (although the recipe calls for one hot pepper, I add extra jalapenos or habaneros in some batches. We like it hot!) 1 tsp salt, 1 tsp sugar,1 tsp lime juice,1 small onion, chopped,½ cup chopped, fresh cilantro.

Mix all ingredients and let the flavors blend for about an hour before serving. If you like to can, one batch makes approximately 3 pints. Process in a water bath canner for 45 minutes.
Hope you enjoy it! Tricia