GARDEN SALSA
From Winemaker Joy Andersen's Kitchen


INGREDIENTS:
1 each green, red, yellow, bell peppers, diced to 1/4 inch
3 large vine ripened tomatoes, diced to 1/4 inch
1 large Walla Walla Sweet onion, diced to 1/4 inch
1 8 oz. can tomato sauce
1 8 oz. can Mexican style tomato sauce
2 tbls. red wine vinegar
1 tsp. salt
1 tsp. Italian Seasoning
1/4 tsp. Tobasco sauce
1 tbls. fresh Cilantro, chopped fine
Japanese red pepper, chopped fine (optional for spicy hot)
 


DIRECTIONS:
Combine first ten ingredients in large bowl. Add Japanese red pepper to taste for spicy hot. Cover and refrigerate at least two hours but is best when left refrigerated overnight. Serve as appetizer with multi colored tortilla chips. Makes about 2 quarts.

 

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"Salsa's versatility makes its a staple in our house. Try this recipe over scrambled eggs or in omelets. I also like it spooned over fresh salmon or a trout filet, baked at 350 degrees for 20 - 30 minutes. The fish stays very moist and is delicious."

- Joy Andersen, Winemaker