Let's Salsa

It's finally that moment at my house.  The moment when 5 lbs of tomatoes is sitting on my counter, fresh from the garden.  Now I can make salsa and go to my happy place.  MaryRuth told me she didn't have Mom's salsa recipe, so here it is along with a salsa I came up with.

Mom's Salsa

2-3 jalapenos, seeded and diced
5 lb tomatoes, peeled and diced
1 lb tomatillos, chopped finely
3/4 head garlic, minced
1 onion, chopped finely
1/2 bunch cilantro, leaves only, chopped finely
2 limes, juiced
2 TB salt
2 tsp vinegar

If you've gone through all the work to actually follow the directions and chopped everything finely, you just have to mix it together at this point.  Let's say you're lazy and have a food processor; process everything until finely chopped.  You can store this in the fridge for 2 weeks, if it lasts that long.  One note, the tomatoes give off a lot of juice.  You can keep it in your salsa, or you can strain the tomatoes after you chop them.  I like it both ways.

Guacaverde Salsa

1 lb tomatillos
1/2 package prepared guacamole
1 tsp salt
1 TB lime juice
1/2 jalepeno
dash chili powder
dash cumin
1/4 c diced onions
handful of cilantro

Process the tomatillos and jalepeno in the food processor until finely chopped, drain, reserving juice.  Mix tomatillos and jalepeno with the rest of the ingredients.  Add juice until desired consistency is reached--I usually aim for thin guacamole.