Salsa De La Cocina

By Pat Connolly, PPNF Curator

[From The PPNF Kitchen]

From your prolific summer garden

Ingredients

• Dice 2 cups tomatoes or tomatillos (husked and washed)
• 2 onions, diced
• 1 or more chili peppers (depending on their heat ad your tolerance)
• 1 large bell pepper (yellow, orange, or purple)
• 1 cup scissor-snipped coriander/cilantro greens

Directions

Put all of the above into a food processor, and combine

This is an excellent recipe for that salsa maker you bought at the County Fair and haven’t used yet!

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Published in the Price-Pottenger Journal of Health and Healing
 Fall 2006 | Volume 30, Number 3
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide