4 cups of fresh tomatoes that have been blanched to remove skins (also put through a strainer or in cheese cloth to removed access water after blanching)
1 small sweet yellow onion, chopped
2 minced garlic cloves or 1 ts. of dried garlic powder
1/4-1/3 cup of raw local honey
1 TB of extra virgin olive oil
1/2 cup of fresh chopped cilantro
1-2 TB of fresh chopped parsley
1 large lemon squeezed
1 lime squeezed
1 heaping cup of fresh sweet blueberries
1 or 2 small jalapeno peppers (with seeds for spicier or without seeds to avoid heat and make a mild salsa)
First, blanch 2-3 pounds of fresh tomatoes, any size or color will do. Use your favorite or what you got available. Then after you blanch the tomatoes in boiling water for 2-3 minutes and then submerged in cold water. Remove the skins and then set the tomatoes in a strainer and press down on the tomatoes to remove more juices and water. And when you come up with about 4 heaping cups of diced blanched tomatoes you can add those to a large blender or food processor. Then add the rest of the ingredients and then blend on high for 10-30 seconds until it is to the consistency you desire. Then serve with your favorite gluten-free corn chip. And, let the dipping begin!
Garden of Eatin' Blue Chips that is made with organic blue corn and is certified GMO free. Which is a super plus when consuming a grain like corn. Plus, it doesn't hurt that the slight blue of the berries in the salsa and the blue of the chips match. I am all about good looking food :)
Hope you are well and much love!