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  • Writer's pictureArthur Adam Housley


This is quick, easy, healthy and lasts about 10-12 days in the fridge. It can be used on almost anything, including salad! For me the key are the tomatoes....they can't be too green or hard, so find some that are nice and red and at the same time...ripe. You can make this as spicy, or not, as you want. All depends on how many peppers. You can also add peaches, or mangoes to this in the summertime.

  • 6 ripe tomatoes quartered and use at least 2 types.

  • 1 white onion peeled and quartered

  • 3 tablespoons of minced garlic

  • 2 jalapenos stemmed and seeded...but you can use any type of pepper here, or none. For less spicy use a banana pepper.

  • 1/4 green bell pepper

  • 3 tablespoons chopped green onion

  • 1/2 cup fresh cilantro

  • 2 tablespoons fresh lime juice

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons of sugar

  • 2 teaspoons of garlic salt

  • 2 teaspoons of ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon salt


  • Place tomatoes first and then everything else into a blender, or food processor. Pulse until everything comes not over blend! Then put in the fridge for 30 mins to chill.

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